AquaLab
14. Further Reading
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of foods in the microbiological growth range. Journal of Food Engi-
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Chirife, J., andM.P. Buera. 1996. Water activity, water glass dynam-
ics, and the control of microbiological growth in foods. Critical Rev.
in Food Sci. Nutr. 36:465-513.
Farberm, J.M., F. Coates, and E. Daley. 1992. Minimum water ac-
tivity requirements for the growth of Listeria monocytogenes. Lett
Appl Microbiol 15:103-105.
Franks, F. 1991. Water activity: a credible measure of food safety and
quality? Trends Food Sci Technol March:68-72.
Garcia de Fernando, G.D., O. Diaz, M. Fernandez, and J.A. Or-
donez. 1992. Changes in water activity of selected solid culture me-
dia throughout incubation. Food Microbiology 9:77-82.
Gibson, A.M., J. Baranyi, J.I. Pitt, M.J. Eyles, and T.A. Roberts. 1994. Pre-
dicting fungal growth: e e ect of water activity on Aspergillus avus and
related species. International Journal of Food Microbiology 23:419-431.
Goaleni, N., J.E. Smith, J. Lacey, and G. Gettinby. 1997. E ects of
temperature, water activity, and incubation time on production of
a atoxins and cyclopiazonic acid by an isolate of Aspergillus avus
in surface agar culture. Appl Environ Microbiol 63:1048-1053.
Hardman, T.M. 1988. Water and food quality. Elseiver Press, London.
Hocking, A.D., and B.F. Miscamble. 1995. Water relations of some
Zygomycetes isolated from food. Mycological Research 99:1113-1118.
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