Influence of Water Activity on Foodborne Bacteria — A Review1

摘要: The influence of water activity on some characteristics bacterial growth is presented. Bacteria are able to overcome the plasmolytic effect reduced by intracellularly accumulating compatible solutes such as glutamic acid or proline. In food systems, one several preservative factors which interact form a system. Other considered in this review temperature, pH, O/R potential and chemical preservatives. Control foods receiving more attention new products technologies developed.