factors_affecting_growth_2

factors_affecting_growth_2 - FDST 4030/6030 August 28, 2008...

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FDST 4030/6030 August 28, 2008 Harrison Factors Affecting Microbial Growth and Survival Approximate a w values of selected food categories. Products a w Fresh meat, poultry, fish 0.99 - 1.00 Natural cheeses 0.95 - 1.00 Pudding 0.97 - 0.99 Eggs 0.97 Cured meat 0.87 - 0.95 Sweetened condensed milk 0.83 Parmesan cheese 0.68 - 0.76 Honey 0.75 Dried whole egg 0.40 Dried whole milk 0.20 Fresh fruits, vegetables 0.97 - 1.00 Bread ~0.96 Bread, white 0.94 - 0.97 Bread, crust 0.30 Baked cake 0.90 - 0.94 Maple syrup 0.85 Jam 0.75 - 0.80 Jellies 0.82 - 0.94 Uncooked rice 0.80 - 0.87 Fruit juice concentrates 0.79 - 0.84 Fruit cake 0.73 - 0.83 Cake icing 0.76 - 0.84 Flour 0.67 - 0.87 Dried fruit 0.55 - 0.80 Cereal 0.10 - 0.20 Sugar 0.19 Crackers 0.10 http://www.cfsan.fda.gov/~comm/ift4-3.html FDST 4030/6030 August 28, 2008 Harrison Factors Affecting Microbial Growth and Survival Approximate a w values for growth of selected pathogens in food. Organism Minimum Optimum Maximum Campylobacter spp. 0.98 0.99 Clostridium botulinum type E* 0.97 Shigella spp. 0.97 Yersinia enterocolitica 0.97 Vibrio vulnificus 0.96 0.98 0.99 Enterohemorrhagic Escherichia coli 0.95 0.99 Salmonella spp. 0.94 0.99 >0.99 Vibrio parahaemolyticus 0.94 0.98 0.99 Bacillus cereus 0.93 Clostridium botulinum types A & B** 0.93
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Clostridium perfringens 0.943 0.95-0.96 0.97 Listeria monocytogenes 0.92 Staphylococcus aureus growth 0.83 0.98 0.99 Staphylococcus aureus toxin 0.88 0.98 0.99 * *proteolytic; * non-proteolytic http://www.cfsan.fda.gov/~comm/ift4-3.html FDST 4030/6030 August 28, 2008 Harrison Factors Affecting Microbial Growth and Survival
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factors_affecting_growth_2 - FDST 4030/6030 August 28, 2008...

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