Pawkit
Further Reading
50
Water Activity in Foods
Meat and Seafood
Chen, N. and L.A. Shelef. (1992). Relationship
between water activity, salts of lactic acid,
and growth of Listeria monocytogenes in a
meat model system. Journal of Food Protec-
tion. 55:574-578.
Clavero, M.R.S. and L.R. Beuchat. (1996). Survival of
Escherichia coli O157:H7 in broth and pro-
cessed salami as influenced by pH, water
activity, and temperature and suitability of
media for its recovery. Applied and Environ-
mental Microbiology. 62:2735-2740.
Hand, L. (1994). Controlling water activity and pH
in snack sticks. Meat Marketing and Technol-
ogy. May:55-56.
Lee, M.B. and S. Styliadis. (1996). A survey of pH
and water activity levels in processed salamis
and sausages in Metro Toronto. Journal of
Food Protection. 59:1007-1010.
Luecke, F.K. (1994). Fermented meat products. Food
Research International. 27:299-307.
Minegishi, Y., Y. Tsukamasa, K. Miake, T. Shimasaki,
C. Imai, M. Sugiyama, and H. Shinano.
(1995). Water activity and microflora in com-
mercial vacuum-packed smoked salmons.
Journal of the Food Hygienic Society of
Japan. 36:442-446.
