食品水分活度與細菌繁殖的關系
|
活度范圍 aw |
此活度通�？梢砸种频募毦N類 |
該活度范圍常見的食品 |
|
1.00 – 0.95 |
假單胞菌, 埃希氏菌屬, Proteus, 志賀氏菌病/志賀氏細菌性痢疾, Klebsiella, 桿狀菌/細菌, 梭菌/梭菌屬, 一些酵母 |
容易腐爛的食品和水果罐頭Highly perishable (fresh) foods and canned fruits, 蔬菜vegetables, 肉meat, 魚fish, 奶and milk |
|
0.95 – 0.91 |
沙門氏菌, 弧菌(一種S形霍亂菌) Vibrio parahaemolyticus, 肉毒(桿)菌 C. botulinum, Serratia, 乳酸菌Lactobacillus, 足球菌,小球菌Pediococcus, 霉菌some molds, 發酵菌yeasts (Rhodotorula, Pichia) |
一些干酪Some cheeses (Cheddar, Swiss, Muenster, Provolone), 鹽腌肉cured meat (ham) |
|
0.91 – 0.87 |
很多酵母菌Many yeasts (Candida, Torulopsis, Hansenula), 球壯細菌Micrococcus |
Fermented sausage (salami), sponge cakes, dry cheeses, margarine |
|
0.87 – 0.80 |
大多數霉菌Most molds (mycotoxigenic penicillia), Staphyloccocus aureus, most Saccharomyces (bailii) spp., Debaryomyces |
Fruit juice concentrates, sweetened condensed milk, syrups |
|
0.80 – 0.75 |
大多數好鹽性細菌Most halophilic bacteria, 毒枝菌素曲霉素mycotoxigenic aspergilli |
Jam, marmalade |
|
0.75 – 0.65 |
旱生植物霉菌Xerophilic molds (Aspergillus chevalieri, A. candidus, Wallemia sebi), 酵母孢子Saccharomyces bisporus |
Jelly, molasses, raw cane sugar, some dried fruits, nuts |
|
0.65 – 0.60 |
嗜高滲(壓)酵母Osmophilic yeasts (Saccharomyces rouxii), 部分霉菌few molds (Aspergillus echinulatus, Monascus bisporus) |
Dried fruits containing 15-20% moisture; some toffees and caramels; honey |
|
<0.60 |
沒有微生物繁殖No microbial proliferation |
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請選擇水分活度,酸度,電導率/可溶性固形物食品基本包裝安全測試儀套件
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