Localised wet spot on animal feed

Existence of elevated water activity levels in even small portions of food or feed materials - due to uneven drying or localised re-wetting - can support microbial activity, including production of microbial toxins, in that location. Additionally, microbial activity itself produces water through the respiratory activity of the organisms present, this water can support further microbiological deterioration. [Photo taken by John Frank, FAO Consultant]