Virginia Cooperative ExtensionBacon, Karleigh2019-08-062019-08-062019-04-22http://hdl.handle.net/10919/92844Discusses potential growth of microorganisms in foods in relation to water in those foods.2 pagesapplication/pdfen-USVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.EntrepreneurshipFood BusinessExtension publicationhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/FST/FST-59/FST-59NP_PDF.pdfmicroorganismsfoodshumidity