What moisture level is critical in preventing bacterial growth?

To prevent bacterial growth, it is critical to understand the concept of water activity (aw), which indicates the availability of moisture for microbial growth. The water activity scale ranges from 0 to 1, where higher values indicate more available water.

The threshold for significant bacterial growth is generally considered to be above a water activity level of 0.85. At this level, most pathogenic and spoilage bacteria can thrive, leading to food safety issues. On the other hand, when the water activity is below 0.85, the conditions become less favorable for bacterial growth, significantly reducing the risk of foodborne illnesses.

Maintaining food products at or below this critical level of moisture is essential for ensuring their safety and extending shelf life, which is why a level above 0.85 is necessary to monitor carefully in food safety management. Knowing this helps food managers take necessary precautions in food storage and preparation practices to keep food safe for consumption.