Water Activity and Growth of Microo rganisms in * * Adapted from L.R. Beuchat, Cereal World, 26:345 (1981) Generally Inhibited Foods Generally within Range of a w by Lowest a w in This Range This Range

Pseudomonas, Escherichia, Highly perishable (fresh) foods Proteus, Shigells, Klebsiella, and canned fruits, vegetables, 1.00–0.95 Bacillus, , meat, sh, , and beverages some yeasts

Salmonella, Vibrio parahaemolyticus, C. botulinum, Some cheeses (Cheddar, Swiss, Serratia, Lactobacillus, Muenster, Provolone), cured meat 0.95–0.91 Pediococcus, some molds, yeasts (ham), bread, tortillas (Rhodotorula, Pichia)

Fermented sausage (salami), Many yeasts (Candida, Torulopsis, sponge cakes, dry cheeses, 0.91–0.87 Hansenula), Micrococcus margarine

Most molds (mycotoxigenic Most fruit juice concentrates, penicillia), Staphyloccocus aureus, sweetened condensed milk, 0.87–0.80 most Saccharomyces (bailii) spp., syrups, jams, jellies, soft pet food Debaryomyces

Most halophilic bacteria, Marmalade, marzipan, glacé fruits, 0.80–0.75 mycotoxigenic aspergilli beef jerky

Xerophilic molds (Aspergillus Molasses, raw cane , some chevalieri, A. candidus, Wallemia dried fruits, nuts, snack bars, snack 0.75–0.65 sebi), Saccharomyces bisporus cakes

Osmophilic yeasts (Saccharomyces Dried fruits containing 15-20% rouxii), few molds (Aspergillus moisture; some toees and 0.65–0.60 echinulatus, Monascus bisporus) caramels; , candies

Dry pasta, spices, rice, 0.60–0.50 No microbial proliferation confections, wheat

Whole egg powder, chewing 0.50–0.40 No microbial proliferation gum, our, beans

Cookies, crackers, bread crusts, 0.40–0.30 No microbial proliferation breakfast cereals, dry pet food, peanut butter

Whole milk powder, dried 0.30–0.20 No microbial proliferation vegetables, freeze dried, corn starch, potato chips, corn chips

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