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Center for Food Safety & Applied Nutrition Foodborne Pathogenic Microorganisms and Natural Toxins Handbook |
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| ORGANISM | GROWTH TEMP °C | GROWTH pH | GROWTH aw |
| Salmonella spp. | 6.5 - 47 | 4.5 - ? | >0.95(a) |
| Clostridium botulinum | |||
| A & B | 10 - 50 | 4.7 - 9 | >0.93 |
| nonproteolytic B | 5 - ? | (b) | NR(c) |
| E | 3.3 - 15-30 | (b) | >0.965 |
| F | 4 - ? | (b) | NR(c) |
| Staphylococcus aureus | 7 - 45 | 4.2 - 9.3 | >0.86 |
| Campylobacter jejuni | 25 - 42 | 5.5 - 8 | NR |
| Yersinia enterocolitica | 1 - 44 | 4.4 - 9 | NR |
| Y. pseudotuberculosis | 5 - 43 | (b) | NR |
| Listeria monocytogenes | 0 - 45 | 4.4 - 9.4 | >0.92(d) |
| Vibrio cholerae O1 | 8 - 42 | 6 - 9.6 | >0.95 |
| V. cholerae non-O1 | (b) | (b) | (b) |
| Vibrio parahaemolyticus | 12.8 - 40 | 5 - 9.6 | > .94 |
| Clostridium perfringens | 10 - 52 | 5.5 - 8 | > .93 |
| Bacillus cereus | 10 - 49 | 4.9 - 9.3 | > .95 |
| Escherichia coli | 2.5 - 45 | 4.6 - 9.5 | > .935 |
| Shigella spp. | > 8 - < 45 | ? - 9-11 | NR |
| Streptococcus pyogenes | > 10 - < 45 | 4.8 - < 9.2 | NR |
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(a)
For a genus as large as Salmonella, the aw lower limit for
species growth may vary, e.g., S. newport=0.941, S. typhimurium=0.945.
(b) The value, though unreported, is probably close to other species of the genus. (c) NR denotes that no reported value could be found, but for most vegetative cells, an aw of >0.95 would be expected. (d) Updated values from the 1996 ICMSF Microorganisms in Foods 5: Characteristics of Microbial Pathogens Most values taken from Microbial Survival in the Environment, E. Mitscherlich and E.H. Marth (eds.), Springer-Verlag, Berlin and Heidelberg, 1984. This is a valuable, recommended reference. [ISBN 3-540-13726-2 Springer-Verlag, Berlin, New York, Tokyo] [ISBN 0-387-13726-2 Springer-Verlag, Heidelberg, Berlin, Tokyo]. | |||
January 1992
mow@cfsan.fda.gov
