microbial propagation speed

Water activity food is not the moisture content of all , but to the microorganism may use water . Microorganisms and microbial propagation speed depends on the type of water activity group constituted (AW). Most bacteria can multiply in the matrix AW higher than 0.85 , Lactic acid activity requires 0.94 to 0.96 ,
Salmonella was 0.92 , 0.90 general bacteria , Staphylococcus aureus was 0.87-0.88 when the water activity to 0.7 so, most of the microbes were inhibited home RELSS reported in meat separable inner and surface 45 categories of lactic acid powder , in a low water activity and a high temperature, only the curved mold to grow, the most common low moisture active preservation methods have dried and add salt and sugar. Other additives such as phosphate , starch, etc. can reduce the water activity of the meat .