Appendix 3: Limits for food processes
Appendix 5. Drying a w < 0.85 Growth of pathogenic bacteria controlled (a w 0.85 limit of growth of Staphylococcus aureus in salt conditions). Standard 2.2.1 — Meat and Meat Products requires food that is sold as dried meat to have a water activity of no more than 0.85. Spoilage by most xerophilic fungi prevented at a w 0.70–0.75.
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