The influence of water activity on microorganisms in foods


combination of factors including: low pH; reduced water activity, achieved by the addition of sodium chloride; sodium nitrite; low storage temperature; heat appl ied;and antagonistic effects of the microbes so selected. In a typical unheated cured meat, bacon, sodium nitrite and sodium chloride play a major part in preventing the development of the normal… (More)
DOI: 10.1007/BF00400796