aw Reference Chart Shelf-Life Stability

Pet Food

The pet food sector spans several distinct product categories:

Product Type	Typical aw Range	Key Quality & Safety Target
Dry Kibble I Hard Treats	0.40 - 0.65 aw	Ensures microbiological stability and retains crunchiness. Above 0.65 au, kibble softens and becomes susceptible to mold.
Semi-Moist Food / Soft Treats	060 - 0.85 aw	Maintains a soft texture. Requires preservatives or pH control, as mold can develop above 0.70 au,.
Wet Food I Canned Food	0.93 - 0.99 aw	High free-water content; relies on thermal sterilization (canningfretort) for preservation.

Sausages

For processed meat and sausages, au, values vary based on the drying and curing process:

Product Type	Typical aw Range	Key Quality & Safety Target
Fresh Sausages (e.g., Raw PorWBeef)	0.96-0.99 aw	Very high moisture; requires continuous refrigeration and thorough cooking before consumption.
Cooked / Smoked Sausages (e.g., Frankfurters, Hot Dogs)	0.93-0.97 aw	Requires refrigeration and protective packaging (vacuum or MAP).
Dry Cured Sausages (e.g., Salami, Pepperoni, Chorizo)	0.70 - 0.90aw	Intermediate moisture products. The critical threshold is usuallyau, < 0.91 (or 0.86 depending on PH) to stop the growth of pathogens like Salmonella or Staphylococcus aureus.
Meat Snacks I Snack Sticks	0.65-0.75 aw	Shelf-stable at room temperature for extended periods.