Water activity 102: Microbial growth

Water activity is perhaps best known for its ability to prevent and control microbial growth. In this webinar, we'll dive into the details: How exactly water activity controls microbes, how to set the right specs or limits for your product or industry, what government regulations say about it, how hurdle technology works, and more.

Want to learn more about water activity, moisture content, and how these measurements can make food, business, and life better? Visit the links below.

— Listen to the Water in Food podcast: https://go.meter.group/wif-podcast

— Get new tips, tricks and knowledge daily from METER Food on Linkedin: https://go.meter.group/linkedin

— Study up with the METER Knowledge Base: https://go.meter.group/knowledge-base

Chapters:
00:00 Introductions
00:47 What we'll cover
01:03 Recent recalls, consequences
02:25 Factors affecting microbial growth
02:44 1. Nutritional composition
03:34 2. Acid and pH levels
04:05 3. Time to grow
04:50 4. Optimal temperature
05:51 5. Oxygen / Redox potential
06:34 6. Moisture (Water activity)
07:33 How water activity controls microbes
10:06 Food spoilage limits
12:19 Microbial growth limits
12:59 Food risk categories
14:00 Regulations and compliance
15:25 Foodborne intoxication vs infection
16:06 Staphylococcus aureus
17:35 Clostridium botulinum
18:49 Salmonella spp.
22:08 Listeria monocytogenes
23:29 Escherichia coli 0157:H7
25:12 Bacillus cereus
25:59 Campylobacter spp.
26:59 How to lower water activity
29:23 Limitations of humectants
31:23 Hurdle technology
33:41 Water activity and pH
35:52 Conclusion, review
38:18 References