One thought on “Why does lowering water activity inhibit the growth of pathogens?

  1. Arti says:

    ” Lowering water activity “locks up” water, ultimately making it impossible for bacteria to reproduce. As the Marianskis so vividly put it in The Art of Making Fermented Sausages, controlling water activity “is like stealing food from the bacteria. Let’s look at this in more detail.

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