食品衛生ブログ
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食品衛生ブログDESCRIPTION
HACCPの基礎知識その6AW値. これまでの基礎知識1から5にかけてHACCPに不可欠な専門用語などを学習してきました1ではD値の意味について述べましたが時としてID値として表記される場合もあるようです 今回は病原細菌とその制御に関するデータでよく使用されるAWという表示数値について取り上げたいと思います 劣化する要素としては水微生物化学変化物理変化酵素反応酵化がありその中でも食品原料に多く含まれている水をコントロールする事が食品の品質を劣化させない重要な要素となります有害微生物の増殖を抑制するためにも水分コントロールは必要不可欠です. その際使用されているのが他でもない AW水分活性. ちなみに食中毒の約9割を占めている微生物細菌等生育とAWとの関係については下記の通りです 普通細菌 0.90. 普通酵母 0.88. 普通真菌カビ 0.80. ボツリヌス菌0.94. ブドウ球菌嫌気性0.90.CONTENT
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