This PubMed-listed review examines microbiological hazards in dehydrated foods and evaluates intervention and drying technologies to improve safety. It includes discussion of electromagnetic field-assisted drying approaches (e.g., microwave, radiofrequency, infrared) as processing tools for microbial control and dehydration efficiency. The EMF content is framed in an industrial food-processing context rather than human RF-EMF exposure or health risk from environmental sources.