Heat, Acid, Reduced Moisture (HARM): How Food is Processed to Increase Safety. Part 1: Heat Post author By cdavies Post date February 3, 2020 Categories In food, Food Safety 2 Comments on Heat, Acid, Reduced Moisture (HARM): How Food is Processed to Increase Safety. Part 1: Heat In this post, I discuss the first of three main ways to reduce foodborne illness and increase food safety.
