Heat Treated-Shelf Stable (HT-SS) products like beef jerky rely primarily on _________ to achieve food safety:

Heat Treated-Shelf Stable (HT-SS) products such as beef jerky are primarily dependent on low water activity, which is achieved through the drying process, to ensure food safety. Drying reduces the moisture content of the food, inhibiting the growth of bacteria, yeast, and molds that thrive in moisture-rich environments. This low water activity creates an unfavorable environment for microbial growth, thereby extending the shelf life of the product and ensuring its safety for consumption.

While cooking can kill pathogens, it is not sufficient on its own for shelf stability unless combined with other methods. Similarly, stabilization through cooling is important for certain processes but does not directly address the long-term safety of shelf-stable products. Fermentation, while beneficial in some cases for flavor and preservation, is not a primary factor in HT-SS products like jerky, which primarily rely on drying to achieve the necessary low water activity for food safety.