Water activity and pH are the two most important intrinsic factors that determine if a product will support the growth of a spoilage microorganism. Water activity and pH work synergistically, with their combined effects being more powerful at control than their individual effects. This synergistic effect is described in detail by hurdle technology for microbial control and is even an intricate part of the FDA’s definition of potentially hazardous foods. In this webinar, Dr. Brady Carter, METER’s Director of Food Science, explains the theory and measurement of water activity and pH. He also describes how these tools can effectively be used in concert to achieve the highest level of product safety.