Greetings dear friend @lemouth, through dehydration a large amount of water is lost from the tissues to leave a very low percentage of approximately 15%, with this low percentage of moisture some pathogenic microorganisms do not proliferate.

Therefore, it should be stored in cool places with low humidity, because if that humidity increases and the temperature also creates the ideal conditions for the proliferation of microorganisms and we will observe the presence of molds.

When the humidity is above 20%, some producers use some additives, which are generally not used in the area where I am.

Thank you for your valuable comment and have a great weekend.