When it comes to moisture management, food industry experts work hard to keep humidity levels down in processing facilities when outdoor temperatures rise. Food borne illnesses are more prevalent during the warmer, more humid months of the year because bacteria thrive and multiply in balmy conditions. The effects of warm, humid weather can have negative impacts on the quality of food, ultimately leading to a product that is not suitable for distribution or consumption. Take preventive action while the weather is still cool and avert a moisture crisis during the summer.
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