Drying B Water activity growth is not inhibited when Martinez, E.J., N. Bonino, S. aureus S. aureus – growth level 0.92-0.91, at pH 6.0 or higher and a hazard is and S.M. Alzamora. 1986. 77˚F (25˚C) in especially possible at aw 0.92-0.91 Combined effect of water salami because of a lack of competing activity, pH and additives When pH is 5.0 or lower a 6 log unit on growth of reduction was found after 21 days. in Staphylococcus aureus model salami systems. Water activity The pH is not a factor in S. aureus Food Microbiology. 3 (4) level 0.90 or less, growth, and a hazard is not likely. 321-329. at 77˚F (25˚C) in salami B Growth of Water activity pathogens are inhibited at these Beuchat, L.R. 1981. – many yeasts (aw) level at or water activity levels. Microbial stability as below 0.87 such as affected by water activity. fermented sausage, Cereal Foods World. 26 (7) and foods 345-349. containing approximately 65% sucrose or 15%NaCl B Growth of activity (aw) These pathogens are inhibited at these – most molds level at or below water activity levels. (mycotogenic 0.80 penicillia), Staphyloccoccus aureus, most spp. Debaromyces B Growth of Water activity – halophilic bacteria, (aw) level at or below 0.75 mycotoxigenic aspergilli
Drying B – S. aureus growth Water activity level 0.92-0.91, at 77˚F (25˚C) in salami S. aureus growth is not inhibited when pH 6.0 or higher and a hazard is especially possible at aw 0.92-0.91 because of a lack of competing When pH is 5.0 or lower a 6 log unit reduction was found after 21 days. Martinez, E.J., N. Bonino, and S.M. Alzamora. 1986. Combined effect of water activity, pH and additives on growth of Staphylococcus aureus in model salami systems. Food Microbiology. 3 (4) 321-329. Water activity level 0.90 or less, at 77˚F (25˚C) in salami The pH is not a factor in S. aureus growth, and a hazard is not likely. B – Growth of many yeasts Water activity (aw) level at or below 0.87 such as fermented sausage, and foods containing approximately 65% sucrose or 15%NaCl pathogens are inhibited at these water activity levels. Beuchat, L.R. 1981. Microbial stability as affected by water activity. Cereal Foods World. 26 (7) 345-349. B – Growth of most molds (mycotogenic penicillia), Staphyloccoccus aureus, most spp. Debaromyces activity (aw) level at or below 0.80 These pathogens are inhibited at these water activity levels. B – Growth of halophilic bacteria, mycotoxigenic aspergilli Water activity (aw) level at or below 0.75
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