Water activity is an established concept for food science, especially with the assessment of food preservation and understanding which microorganisms might present a risk to the manufacturing process in relation to particular ingredients. Where there has been less research and discussion is with effect of water activity and appreciating the risks in relation to pharmaceutical products.
To
highlight the importance of this, Tim Sandle has written a short review article
for the Journal of Pharmaceutical Microbiology.
The
reference is:
Sandle
T. The Importance of Water Activity for Risk Assessing Pharmaceutical Products,
J Pharm Microbiol. 2016, 2 (1): 1-2
Posted by Dr. Tim Sandle
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