The water activity in foods that have high levels of salt or sugar is

Question

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The water activity in foods that have high levels of salt or sugar is low. This is because salt and sugar act as preservatives by creating a high osmotic pressure that draws water out of bacteria and molds, making it unavailable for growth. This low water activity helps to inhibit microbial growth and spoilage, which makes high-salt and high-sugar foods more stable and longer-lasting.

The Water Activity in Foods That Have High Levels of Salt