TABLE 7.
Food | Challenge temp (°C) | Death rate predicted in sugar solution
|
Death rate observed in foods
|
||||
---|---|---|---|---|---|---|---|
aw | pH | Time to obtain a 3-log decrease (min) | aw | pH | Time to obtain a 3-log decrease (min) | ||
Pecorino cheese | 55 | 0.87 | 6.5 | 143 | 0.87 | 5.7 | 10 |
65 | 9.5 | 0.7 | |||||
74 | 1.1 | 0.8 | |||||
Coconut cake | 55 | 0.86 | 6.5 | 67a | 0.86 | 6.2 | 111a |
65 | 9.5 | 18 | |||||
74 | 1.2 | 0.7 | |||||
Pepperoni sausage | 55 | 0.84 | 6.5 | 123 | 0.84 | 5.2 | 13 |
65 | 9.6 | 1 | |||||
74 | 1.3 | 0.7 | |||||
Strawberry jam | 55 | 0.82 | 6.5 | 114 | 0.82 | 3.0 | 15 |
65 | 9.7 | 3 | |||||
74 | 1.4 | 0.3 | |||||
Dried apricots | 55 | 0.64 | 6.5 | 206 | 0.64 | 4.0 | 44 |
65 | 12 | 6 | |||||
74 | 2.5 | 1 | |||||
Peanut butter | 55 | 0.50b | 6.5 | 13,679a | 0.50b | 6.1 | 98a |
65 | 5.6a | 24a | |||||
74 | 1.7a | 6a |
Where the fall in bacterial concentration was less than 3 log10, the time to decrease the population by 1.5 log10 is given.
Prediction for a food with an aw well outside the range of the model.