活度范围 a_w

此活度通常可以抑制的细菌种类

该活度范围常见的食品

1.00 – 0.95

假单胞菌, 埃希氏菌属, Proteus, 志贺氏菌病/志贺氏细菌性痢疾, Klebsiella, 杆状菌/细菌, 梭菌/梭菌属, 一些酵母

容易腐烂的食品和水果罐头Highly perishable (fresh) foods and canned fruits, 蔬菜vegetables, 肉meat, 鱼fish, 奶and milk

0.95 – 0.91

沙门氏菌, 弧菌(一种S形霍乱菌) Vibrio parahaemolyticus, 肉毒(杆)菌 C. botulinum, Serratia, 乳酸菌Lactobacillus, 足球菌,小球菌Pediococcus, 霉菌some molds, 发酵菌yeasts (Rhodotorula, Pichia)

一些干酪Some cheeses (Cheddar, Swiss, Muenster, Provolone), 盐腌肉cured meat (ham)

0.91 – 0.87

很多酵母菌Many yeasts (Candida, Torulopsis, Hansenula), 球壮细菌Micrococcus

Fermented sausage (salami), sponge cakes, dry cheeses, margarine

0.87 – 0.80

大多数霉菌Most molds (mycotoxigenic penicillia), Staphyloccocus aureus, most Saccharomyces (bailii) spp., Debaryomyces

Fruit juice concentrates, sweetened condensed milk, syrups

0.80 – 0.75

大多数好盐性细菌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

嗜高渗(压)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

没有微生物繁殖No microbial proliferation