Abstract:

Low-water activity can inhibit the growth of microorganisms, and therefore low-water activity foods have always
been considered to be microbiologically safe. However, major safety incidents caused by pathogens in low-water activity
foods indicate that safety hazards can still exist in low-water activity foods. Microorganisms cannot grow in low-water
activity foods but they can survive for rather long periods of time, thus triggering a significant risk especially when they are
present in high-water activity environment such as high-water activity foods. Recently, the safety of low-water activity foods
started to become a major concern. This article outlines recent safety incidents caused by low-water activity foods,
with the emphasis put on the heat inactivation pattern, mechanism and control measures of microorganisms in lowwater
activity foods.

Key words: low-water activity foods, microorganism, heat inactivation pattern, heat inactivation mechanism, control methods