c o u r s e n t r o d u c t i o n- food safety education（c o u r s e n t u r o d c t i o n -食品安全教育）.docVIP

SECTION 5: Control by Water Activity, pH, Chemicals, and Packaging Water activity and pH can be directly controlled in foods. Inhibitors to growth can be created by adding chemicals -- additives or substances such as salt. In addition, one can adjust the atmosphere using special packaging techniques. Very often food processors use a combination of controls, rather than relying on only one. This is because a one-control system carried to the extreme, can be harsh, making food unacceptable to consumers. The use of multiple controls is called the hurdle concept. Microbiological controls using