Pawkit
Further Reading
49
Water Activity and Microbiology
Beuchat, L.R. (1981). Microbial stability as affected
by water activity. Cereal Foods World.
26(7):345-349.
Chen, H.C. (1995). Seafood microorganisms and
seafood safety. Journal of Food and Drug
Analysis. 3:133-144.
Farber, J.M., F. Coates, and E. Daley. (1992). Mini-
mum water activity requirements for the
growth of Listeria monocytogenes. Letters In
Applied Microbiology. 15:103-105.
Garcia de Fernando, G.D., O. Diaz, M. Fernandez,
and J.A. Ordonez. (1992). Changes in water
activity of selected solid culture media
throughout incubation. Food Microbiology.
9:77-82.
Kuntz, L.A. (1992). Keeping microorganisms in con-
trol. Food Product Design. August:44-51.
Miller, A.J. (1992). Combined water activity and sol-
ute effects on growth and survival of Listeria
monocytogenes Scott A. Journal of Food Pro-
tection. 55:414-418.
Tokuoka, K. and T. Ishitani. (1991). Minimum water
activities for the growth of yeasts isolated
from high-sugar foods. Journal of General
and Applied Microbiology. 37:111-119.
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