Can dried kava still have bacteria/microbial activity from the soil its grown in?
It’s possible but not very likely. If a certain type of dried kava has any major bacteria/microbial activity, it would most likely be the result of cross-contamination through improper handling during the processing period. Kava root is typically washed very well after harvest before being dried in the direct sunlight, in which the UV rays will kill most remaining bacteria. A low moisture content also kills pathogens. Right from the ground kava root starts out at around 80 percent water and after drying, the natural bacteria will die at around 12 percent moisture. A typical dried kava powder usually has around 8 or less percent moisture content. Modern processors that genuinely care about their product and have a lot of experience with kava haven’t had any major problems with excess bacterial/microbial activity. The same goes for the Polynesians that use more traditional processing methods and have been working with and enjoying kava for thousands of years. The possibility of microbial
