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Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products. Pathogen virulence, incorporation of dried ingredients in foods, and subsequent handling of the finished foods can collectively contribute to foodborne illness risk. This review summarizes the microbiological hazards associated with dried ingredients and discusses the effectiveness of conventional and emerging decontamination treatments for reducing pathogen levels. To support the evaluation of dried ingredients for RTE and non\u2010RTE food applications, a qualitative risk\u2010based microbiological decision framework is presented, along with practical examples demonstrating its use to rank risks and identify appropriate mitigation strategies. The framework considers the ingredient supply chain from production and harvest through packaging of finished products and integrates available outbreak, pathogen prevalence and levels, and product\u2010specific data. This framework is intended to support the food manufacturing and food service sectors by providing a transparent, structured approach for evaluating, managing, and communicating pathogen risks associated with dry ingredients.<\/jats:p>","DOI":"10.1111\/1541-4337.70567","type":"journal-article","created":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T06:46:14Z","timestamp":1787208374000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["A Risk\u2010Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready\u2010to\u2010Eat Foods"],"prefix":"10.1111","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6617-1855","authenticated-orcid":false,"given":"Heidy M. 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