When fruit is dried, the removal of water decreases resistance to microbial spoilage

Question

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Drying fruit removes water, which inhibits the growth of most spoilage-causing microorganisms since they require moisture to thrive. Therefore, the removal of water increases resistance to microbial spoilage. Drying fruit removes water which actually increases the resistance to microbial spoilage. This is because microorganisms need water to grow and reproduce. With less water present in the fruit, it becomes more difficult for microbes to survive and spoil the food.

When Fruit Is Dried, the Removal of Water Decreases Resistance