The acceptable level of dampness for food varies depending on the type of food and its storage conditions. Generally, it is recommended that food be stored at a humidity level of 40-60%. Higher humidity levels can promote the growth of mold and bacteria, while lower humidity levels can lead to the food drying out.
For specific foods, the following damp readings are considered acceptable:
To measure the dampness of food, a moisture meter can be used. This device can be inserted into the food and will provide a reading of the moisture content.
By monitoring the dampness of food and maintaining it within the recommended range, it is possible to extend the shelf life of the food and prevent the growth of harmful bacteria.