New Enroll here to Join NaBFID Analyst Into Class on May 6

    Question

    Moisture content in intermediate moisture food (IMF)

    is:
    A 10–20% Correct Answer Incorrect Answer
    B 20–25% Correct Answer Incorrect Answer
    C 20–40% Correct Answer Incorrect Answer
    D 15–50% Correct Answer Incorrect Answer

    Solution

    IMF (e.g., jerky, jams) has 20–40% moisture and low water activity ((a_w<0.85)), inhibiting microbial growth without refrigeration. 

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