The qualitative, risk-based framework is designed to help manufacturers, foodservice operators, suppliers, and buyers evaluate microbiological hazards associated with dried fruits, vegetables, herbs, and spices, and appropriate pathogen mitigation measures.
In this episode of Food Safety Matters, we speak to water activity specialist and researcher Dr. Brady Carter about the importance of understanding water activity for shelf-life prediction, enhancing food safety and quality, and improving food system sustainability.
While recommendations to reduce sodium consumption align with promoting public health, they may also challenge current food safety uses of sodium in products on the market. The solutions are more complicated than just cutting back on sodium levels in foods like meats and cheeses.
The concept of using water activity as a means of controlling foodborne illness in the retail food industry is a relatively recent addition to the applied science of food safety.
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