Table 9.3.
Common Food Spoiling Organisms and Their Water Activity (aw) Limits for Growth
| Microbial Group | Species | aw | Food Products That are Affected |
|---|---|---|---|
| Normal bacteria | Salmonella spp. Staphylococcus aureus, Clostridium botulinum | 0.91 | Fresh milk, meat |
| Normal yeast | Torulopsis spp. | 0.88 | Fruit juice concentrate |
| Normal molds | Aspergillus flavus | 0.80 | Jams, jellies |
| Mycotoxigenic mold | Aspergillus, Fusarium and Penicillium spp. | 0.78 | Cereals, vegetable products, meat, grapes juice and wine |
| Halophilic bacteria | Wallemia sebi | 0.75 | Honey |
| Xerophilic molds | Aspergillus echinulatus | 0.65 | Flour |
| Osmophilic yeast | Saccharomyces bisporus | 0.60 | Dried fruits |