Bob (this one) wrote:
> Water activity is ubiquitous in human life. But a single factor as
> explanation for such complex conditions is not sufficient.
>
> > Sorry Bob ...we may differ in our opinions regarding the relevance of
> > water activity in the general food processing...
>
> No, I don't think we do. I understand that water activity is a crucial
> issue. But it's not the only issue.
>
> Pastorio

I was a molecular biologist for 15 years and have had advanced
coursework in micro, mycology and molecular biology, to name a few. I
have never heard of "water activity" as being a factor to be considered
in whether or not an organism will culture on a particular medium.
Must be a food science term he's hung up on, or something (honestly I
have never encountered the term.) His entire diatribe seems pretty
simplistic and, franky, dumb, to me, as so many factors need to be
considered - pH, available sugars, carbs sources, salt concentration,
light, heat, aeration, etc.

-L.