Water activity for product safety and quality. Water activity's usefulness as a quality and safety measurement was suggested when it became evident moisture content could not adequately account for microbial growth fluctuations.
Water activity is a measure of the energy status of the water in a system. The water activity (aw) concept has served the microbiologist and food technologist for decades and is the most commonly used criterion for safety and quality. Its usefulness cannot be denied. Predicting Safety and Stability.
SDC. Bread. Deli salads. Margarine. Understanding and measuring the shelf-life of food. Encyclopedia of Microbiology : Food Spoilage, Preservation and Quality Control. Microorganisms (bacteria, yeasts, molds, viruses, etc.) are living entities too small to be seen by the naked eyes.
They are ubiquitous and affect ecosystems on Earth and the atmosphere. This article describes their activities directly and indirectly related to our food supplies. Food Microbiology involves studies on techniques of isolation, enumeration, identification, and characterization of microbes in solid, liquid, surface, and air samples.