Foodborne IllnessQuestion 39 of 240
In FAT-TOM, 'Moisture' refers to water activity (aw). Which foods are safer because they have low water activity?
a.Fresh cut leafy greens
b.Sliced deli turkey
c.Cooked rice and cut cantaloupe
d.Dry crackers, hard candy, and uncooked dry beans
Explanation
Water activity measures the moisture available for bacteria; foods with low water activity — dry crackers, hard candy, dry beans — do not readily support growth and are not TCS. Moist foods like cooked rice, cut melon, leafy greens, and deli meats have high water activity and must be temperature controlled. Reducing available moisture by drying is a preservation method.
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