Episode Synopsis "Water Activity for Controlled Foods"

This lecture discusses the concept of water activity and how it is used to preserve foods such as baked goods, jams and jellies, honey and syrups. Water is present in all foods and usually takes the form of free water, or water that is bound to different molecules. This lecture also describes how water activity affects the growth of bacteria, yeast and mold, which can affect the safety and quality of foods.

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More episodes of the podcast Science of Safe Food - Food Safety for Farmer's Markets

• Mushroom Safety
• Low Acid Foods
• Acidified Foods
• Water Activity for Controlled Foods
• Sanitation
• Basic Food Microbiology