Jump to content

  • Quick Navigation
Photo

Water Activity and Micro Activity

Share this

  • You cannot start a new topic
  • Please log in to reply
3 replies to this topic
- - - - -

Lane

    Grade - Active

  • IFSQN Associate
  • 10 posts
  • 7 thanks
0
Neutral

  • United States
    United States
  • Gender:Male
  • Location:Oregon

Posted 07 June 2011 - 04:53 PM

Not sure if I've started this thread in the right topic area, but I think it would fit under Microbiology Talk.

I work for a tea company and we've recently started testing the water activity of our ingredients. I could really use some help in finding some good sources to base our water activity specifications on. I know when it comes to inhibiting pathogenic bacteria, we need to have water activities below 0.85-0.87. That's not really a problem because none of our products are above 0.80 (at least so far). What I'm concerned with is the water activity levels that mold can grow under, and more specifically toxic mold. However when it comes to mold growth different sources I've looked at say different things. One says 0.70 is a "practical limit" for mold (e.g. below that mold can't grow). Another one says 0.80 is the limit. I guess what I'd like to find is a resource I can trust that discusses the micro activity across the water activity spectrum.

All of our products have a fairly long "claimed" shelf life and I'd like us to be able to keep that shelf life by ensuring that the ingredients will be shelf stable and not allow mold growth. I need some good references to base this water activity limit on.

Thanks for the help,
Lane



Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,826 posts
  • 1363 thanks
880
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 09 June 2011 - 09:23 PM

Any member help out Lane please?


Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html


HPG

    Grade - MIFSQN

  • IFSQN Member
  • 99 posts
  • 30 thanks
1
Neutral

  • Indonesia
    Indonesia
  • Gender:Male
  • Location:Indonesia

Posted 10 June 2011 - 02:37 AM

Dear Lane,

Try this one. It's a bit old but maybe a good start.

Regard,
Hadi

Attached Files



Thanked by 2 Members:

mellonz

    Grade - Active

  • IFSQN Associate
  • 10 posts
  • 1 thanks
0
Neutral

  • Turkey
    Turkey

Posted 12 June 2012 - 06:38 AM

even this should help you with the problem;

http://en.wikipedia..../Water_activity

It's indicated in the literature that bacterial (even molds) growth is inhibited under water pressures below 0.6. However 0.80 should be sufficient in your case.





Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users