Initially, the effect of water activity (a w ) on heat resistance of Bacillus cereus spores (decimal reduction time) was investigated. A linear relationship was found between log D and 1‐a w . The combined effects of temperature (85‐105°C), pH (4.5‐6.5) and water activity (0.80‐1) were then studied. A four parameter model was fitted to the data. This model appeared to be parsimonious with each parameter having a biological significance. Interactions between factors were observed but they accounted for <2.4% of the total variation and they were not taken into account by the model.
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Gaillard et al. (1998) studied this question.
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