Toidu vee aktiivsus ei ole samane nähtus toidu niiskusesisaldusega. Paljudel toitudel võib olla sarnane niiskusesisaldus, kuid täiesti erinev vee aktiivsus. Keskmise niiskusesisaldusega toodetes on vee aktiivsus 0,6 või alla selle. Toiduainete pikemaajaliseks säilitamiseks peaks vee aktiivsus olema vahemikus 0,65–0,75. ... Vee aktiivsuse langemisel katkeb kõigepealt bakterite areng, siis enamiku pärmseente ja alles seejärel hallitusseente areng.
Water in food which is not bound to food molecules can support the growth of bacteria, yeasts and moulds (fungi). The term water activity (aw) refers to this unbound water. The water activity of a food is not the same thing as its moisture content. Although moist foods are likely to have greater water activity than are dry foods, this is not always so; in fact a variety of foods may have exactly the same moisture content and yet have quite different water activities.
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