GUIDELINES IN THE STATE OF MARYLAND?

from Help with Herb Drying in Maryland

by University of Maryland Eastern Shore

16B. IDENTIFICATION CODE

1. DRYING HERBS? WHAT ARE THE GUIDELINES IN THE STATE OF MARYLAND?

Hint: They are not as pictured on the right...

The goal of drying herbs is to create a safe product with a long shelf life. The Maryland Department of Health (MDH) defines a dried product’s safety through measuring the water activity (Aw), which represents the amount of water available for bacteria, yeast, and mold growth. This is different from water content.

To reach the desired moisture level, the MDH recommends utilizing acommercial food dehydrator or a commercial dryer, which uses combinations of temperature, humidity and air flow that can be controlled.

READ 1A

GUIDELINES IN THE STATE OF MARYLAND?

Next Article

16B. IDENTIFICATION CODE

1. DRYING HERBS? WHAT ARE THE GUIDELINES IN THE STATE OF MARYLAND?

UMES EXTENSION

More articles from this publication:

16B. IDENTIFICATION CODE

16A. TRACEABILITY SYSTEM

15. STORAGE

14A. ABIDE BY THE FDA AND THE FTC AND MARYLAND ADVERTISING LAWS

14. LABEL YOUR PRODUCT ACCORDING TO COMAR 10.15.03.12

13A.FOOD GRADE

12B. SORPTION CURVE

13. PACKING & PACKAGING

12A. WATER ACTIVITY BALANCED WITH QUALITY

This article is from:

Help with Herb Drying in Maryland