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WATER ACTIVITY AND MICROBIOLOGICAL ASPECTS OF FOODSA KNOWLEDGE BASEPaul Gibbs1 and Vassilis Gekas21 Leatherhead Food Research Association., Randalls Road, Leatherhead, Surrey, UK2 University of Hania, Crete, GreeceIntroductionWater ACTIVITY , aW, is a physical property that has a direct implication formicrobiological safety of food. WATER ACTIVITY also influences the storage stabilitystability of foods as some deteriorative processes in foods are mediated by life of dry foods such as biscuits is generally longer then of moist foods suchas meat at the same temperature. In this connection freezing of foods is equivalentto drying the WATER is removed from the food matrix although it is still in the foodas of this strong association between the physical property, aw, and thechemical and microbological properties of food, it is appropriate to include theseaspects in the form of a Knowledge Base on this of WATER ActivityFrom the physicist s point of view, WATER ACTIVITY is defined in terms ofthermodynamic concepts such as the chemical potential and is related to the osmoticpressure of an aqueous solution.
Mathematical Models describing microbial growth/death. Predictive modelling To assess the microbiological safety or shelf life of foods the traditional methods
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