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