Effects of Water Activity ( a w ) on Microbial Stability as a Hurdle in Food Preservation

Chapter 14 Effects of Water Activity (a w) on Microbial Stability as a Hurdle in Food Preservation María S. Tapia, María S. Tapia Central University, Caracas, VenezuelaSearch for more papers by this authorStella M. Alzamora, Stella M. Alzamora University of Buenos Aires, Buenos Aires, ArgentinaSearch for more papers by this authorJorge Chirife, Jorge Chirife Catholic University, Buenos Aires, ArgentinaSearch for more papers by this author María S. Tapia, María S. Tapia Central University, Caracas, VenezuelaSearch for more papers by this authorStella M. Alzamora, Stella M. Alzamora University of Buenos Aires, Buenos Aires, ArgentinaSearch for more papers by this authorJorge Chirife, Jorge Chirife Catholic University, Buenos Aires, ArgentinaSearch for more papers by this author Book Editor(s):Gustavo V. Barbosa-Cánovas, Gustavo V. Barbosa-Cánovas Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USASearch for more papers by this authorAnthony J. Fontana Jr., Anthony J. Fontana Jr. Technical Services, ALS - Truesdail, Irvine, California, USASearch for more papers by this authorShelly J. Schmidt, Shelly J. Schmidt Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USASearch for more papers by this authorTheodore P. Labuza, Theodore P. Labuza Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USASearch for more papers by this author First published: 17 April 2020 https://doi.org/10.1002/9781118765982.ch14Citations: 11 AboutPDFPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShareShare a linkShare onFacebookTwitterLinked InRedditWechat Summary Water activity (aw) is a major factor in preventing or limiting microbial growth. In several cases, aw is the primary parameter responsible for food stability, modulating microbial response, and determining the type of microorganisms encountered in food. This chapter covers aspects that attempt to explain why the concept of aw has been successfully applied to achieve microbial preservation of foods, its mode of action at the cellular level, and its application in food preservation along with other preservative factors, as a hurdle for microbial growth and metabolic activity. The chapter overviews hurdle techniques applied in developed countries and in Latin America, India, China, and Africa. Selected representative products from each category, the process parameters involved, and their contribution as microbial stability factors (hurdles) are also listed. The value of predictive microbiology models is becoming increasingly recognized in the design of combined technologies. Citing Literature Water Activity in Foods: Fundamentals and Applications, Second Edition RelatedInformation