Dried foods are low water activity foods with water activity ranging from 0.03 to 0.7. They are commonly misconstrued to be inherently safe from food borne pathogenic bacteria. However, there are many reported cases where many food borne illnesses were caused by the consumption of dried foods contaminated with Salmonella spp., Cronobacter spp., Staphylococcus spp. and E. coli. In this work, we have systematically reviewed the literature dealing with the effect of drying/dehydration on the survival of pathogenic microorganisms with special focus on Salmonella spp. We have also reviewed and synthesized the literature dealing with the effect of drying process on microorganisms in dried vegetables, meat, fish, spices, mushroom and powdered foods. This review concludes that dried foods are not inherently safe microbiologically and required other hurdles to achieve microbial safety.

中文翻译：

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脱水食品：它们在微生物学上安全吗？

干食品是水分活度在0.03至0.7之间的低水分活度食品。它们通常被误解为对食源性致病细菌具有内在安全性。然而，在许多报道的病例中，许多食源性疾病是由于食用受沙门氏菌，克罗诺杆菌属，葡萄球菌属污染的干粮而引起的。和大肠杆菌。在这项工作中，我们系统地回顾了有关干燥/脱水对病原微生物存活的影响的文献，特别关注沙门氏菌。我们还回顾并综合了有关干燥过程对干燥蔬菜，肉，鱼，香料，蘑菇和粉状食品中微生物的影响的文献。