Water Activity Chart And Food This appendix contains water activity values or ranges from various sources for select human and pet food products The individual ingredients and products called items listed in the table have been organized alphabetically into main categories and then into alpha betized subcategories
The diagram illustrates the water activity a W levels which can support the growth of particular groups of bacteria yeasts and moulds For example we can see that food with a water activity below 0 6 will not support the growth of osmophilic yeasts Pure water has a water activity of 1 0 all is readily available for use Perishable food products such as fresh vegetables fruits and meats have a water activity of 0 98 to 1 00 And the water activity of dried or dehydrated foods ranges between 0 60 to 0 66 See below for the list of water activity values of some common foods
Water Activity Chart And Food
Water Activity Chart And Food
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Water Activity And Food Preservation Nutrition Meets Food Science
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Water Activity And Food Preservation Nutrition Meets Food Science
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Approximate water activity values of some foods Approx aw range Food 1 0 Distilled water 0 98 Fresh meats poultry fish and eggs Fresh milk Fresh fruit and vegetables Fruit and vegetable juices 0 93 0 98 Cured meats Fresh breads Cheddar cheese Cold smoked salmon 0 8 0 93 Dry and fermented sausages Dry cheeses Margarine Fruit Breakfast cereals dry pet food peanut butter Whole milk powder dried vegetables freeze dried corn starch potato chips corn chips 1 00 0 95 Microorg anisms Generally Inhibited by Lowest a w in This Range Foods Generally within Range of a This Range Water Activity and Growth of Microorganisms in Food Adapted fro m L R Beuchat Cereal
Water activity is measured on a scale ranging from 0 0 to 1 0 with 1 0 representing pure water Table 1 Table 1 Water activity values of common foods How is water activity linked to safety spoilage and shelf life Water activity is one of many elements contributing to the growth of microorganisms in food The water activity of a food describes the energy state of water in the food and hence its potential to act as a solvent and participate in chemical biochemical reactions and growth of microorganisms
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Activity Water activity is related to water content in a non linear relationship which is represented using as a moisture sorption isotherm curve So while there can be a correlation between Water Activity and Total Moisture it is more critical for food safety to know the Water Activity Water activity is measured in values from 0 0 to 1 0 Water has an aw of 1 0 Most food falls within a water activity range of 0 2 to 0 99 The lower the aw value the more dry a food item is considered However water activity should not be regarded as moisture content
Water activity aw is directly related to the microbial susceptibility of food products and is correlated with many of the reactions that end shelf life in foods Learn why water activity measurements in food are so powerful Most foods have a water activity above 0 95 Water activity is not an effective means for killing harmful microorganisms or viruses To kill existing pathogens in your food you pretty much need to use temperature To learn how check out my deep dive on temperature control here Harmful microorganisms cannot grow with low water activity
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This appendix contains water activity values or ranges from various sources for select human and pet food products The individual ingredients and products called items listed in the table have been organized alphabetically into main categories and then into alpha betized subcategories
https://pmp.errc.ars.usda.gov › WaterActivity.aspx
The diagram illustrates the water activity a W levels which can support the growth of particular groups of bacteria yeasts and moulds For example we can see that food with a water activity below 0 6 will not support the growth of osmophilic yeasts
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Water Activity Chart And Food - Breakfast cereals dry pet food peanut butter Whole milk powder dried vegetables freeze dried corn starch potato chips corn chips 1 00 0 95 Microorg anisms Generally Inhibited by Lowest a w in This Range Foods Generally within Range of a This Range Water Activity and Growth of Microorganisms in Food Adapted fro m L R Beuchat Cereal
