Effects of Water Activity (aw) on Microbial Stability: As a Hurdle in Food Preservation

This chapter contains section titled: Water Activity and Metabolic Activities of Microorganisms—Minimal Water Activity for Growth, Toxin Production, and Sporulation The Challenge of Minimal aw Limits for Growth The Safety of Water Activity Adjustment/Measurement for the Control of Bacterial Growth in Foods Effects of aw on Thermal Resistance of Microorganisms Osmotic and Specific Solute Effects Microbial Growth in Reduced Moisture Foods: Water Activity and “Mobility” Water Activity as a Hurdle in Combined Preservation Techniques Predictive Microbiology in Assessing the Effects of aw in Combination With Other Hurdles References