Tag: Low moisture foods

According to the CDC, millions of people get sick from foodborne illnesses each year, with some outbreaks even linked to foods traditionally considered low-risk. Understanding which foods are less prone to bacterial growth and what precautions to take can significantly reduce your risk of contamination.

According to the World Health Organization (WHO), foodborne diseases affect 1 in 10 people worldwide annually, often caused by harmful bacteria. This raises a critical question for home cooks and food handlers alike: do bacteria grow on all food? The answer is no, not all foods provide the necessary environment for bacterial proliferation, and understanding the conditions that govern their growth is key to preventing illness.

While peanut butter is a shelf-stable food due to its low moisture content, the Centers for Disease Control and Prevention (CDC) estimates that Salmonella infects 1.35 million people annually, and several high-profile outbreaks have been traced to contaminated peanut butter. Understanding what bacteria grows in peanut butter is crucial for mitigating health risks, particularly the survival of hardy pathogens rather than active growth.