Water Activity

Most yeasts and molds can grow at a water activity of just 0.65 Aw. In contrast, most spoilage bacteria and pathogens require a higher water activity, typically 0.85 Aw or above, for growth.

By integrating water activity testing into your quality control regimen, you gain precise control over the available free water in your product. This direct measurement is a critical, proactive step in predicting and preventing microbial growth, ultimately safeguarding product quality, safety, and shelf life.