The pet food sector spans several distinct product categories:
| Product Type | Typical aw Range | Objective of the Measurement and infos | Recommended Instrument |
|---|---|---|---|
| Dry Kibble I Hard Treats | 0.40 - 0.65 | Ensures microbiological stability and retains crunchiness. Above 0.65 au, kibble softens and becomes susceptible to mold. | eFWM or eFWM-solo |
| Semi-Moist Food / Soft Treats | 060 - 0.85 | Maintains a soft texture. Requires preservatives or pH control, as mold can develop above 0.70 au,. | eFAst-Lab or eFWM or eFWM-solo |
| Wet Food I Canned Food | 0.93 - 0.99 | High free-water content; relies on thermal sterilization (canningfretort) for preservation. | eFAst-Lab |
For processed meat and sausages, au, values vary based on the drying and curing process:
| Product Type | Typical aw Range | Objective of the Measurement and infos | Recommended Instrument |
|---|---|---|---|
| Cooked / Smoked Sausages (e.g., Frankfurters, Hot Dogs) | 0.93 - 0.97 | Requires refrigeration and protective packaging (vacuum or MAP). | eFAst-Lab. |
| Dry Cured Sausages (e.g., Salami, Pepperoni, Chorizo) | 0.70 - 0.90 | 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. | eFAst-Lab |
| Fresh Sausages (e.g., Raw PorWBeef) | 0.96-0.99 | Very high moisture; requires continuous refrigeration and thorough cooking before consumption. | eFAst-Lab |
| Meat Snacks I Snack Sticks | 0.65-0.75 | Shelf-stable at room temperature for extended periods. | eFAst-Lab or eFWM |
| Product Type | Typical aw Range | Objective of the Measurement and infos | Recommended Instrument |
|---|---|---|---|
| Oil (e.g. olive, sunflower) | Close to 0 to < 0.10 | Anhydrous oil contains almost no free water. However, it can absorb ambient humidity or retain trace moisture depending on refining quality. | eFWM-solo and eFAst-Lab |
| Fat (butter, margarine) | 0.85 to > 0.97 | Salt content and emulsion structure (water-in-oil) govern free water availability. | eFAst-Lab |
| Product Type | Typical aw Range | Objective of the Measurement and infos | Recommended Instrument |
|---|---|---|---|
| Mayonnaise | 0.92 to 0.95 | Governed by the aqueous phase (dissolved salt, sugar, and acetic acid/vinegar). Higher water content in light recipes increases free water availability. | eFAst-Lab |
| Ketchup | 0.91 to 0.95 | Driven by the dissolved sugar, salt, and organic acids (vinegar and tomato solids). | eFAst-Lab |
| Product Type | Typical aw Range | Objective of the Measurement and infos | Recommended Instrument |
|---|---|---|---|
| Dry Formulations / Powders & Coated Seeds | 0.2 to 0.6 | Governed by the aqueous phase (dissolved salt, sugar, and acetic acid/vinegar). Higher water content in light recipes increases free water availability. | eFAst-Lab or eFWM or eFWM-solo |
| Liquid Formulations / Suspension Concentrates | 0.85 to 0.98 | Monitor suspension stability and control the risk of degradation caused by contaminating microorganisms. | eFAst-Lab |
The pet food sector spans several distinct product categories:
Product Type
Dry Kibble I Hard Treats
Typical aw Range
0.40 - 0.65
Key Quality & Safety Target
Ensures microbiological stability and retains crunchiness. Above 0.65 au, kibble softens and becomes susceptible to mold.
Recommended Instrument
eFWM or eFWM-solo
Product Type
Semi-Moist Food / Soft Treats
Typical aw Range
060 - 0.85
Key Quality & Safety Target
Maintains a soft texture. Requires preservatives or pH control, as mold can develop above 0.70 au,.
Recommended Instrument
eFAst-Lab or eFWM or eFWM-solo
Product Type
Wet Food I Canned Food
Typical aw Range
0.93 - 0.99
Key Quality & Safety Target
High free-water content; relies on thermal sterilization (canningfretort) for preservation.
Recommended Instrument
eFAst-Lab
Product Type
Cooked / Smoked Sausages (e.g., Frankfurters, Hot Dogs)
Typical aw Range
0.93 - 0.97
Key Quality & Safety Target
Requires refrigeration and protective packaging (vacuum or MAP).
Recommended Instrument
eFAst-Lab.
Product Type
Dry Cured Sausages (e.g., Salami, Pepperoni, Chorizo)
Typical aw Range
0.70 - 0.90
Key Quality & Safety Target
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.
Recommended Instrument
eFAst-Lab
Product Type
Fresh Sausages (e.g., Raw PorWBeef)
Typical aw Range
0.96-0.99
Key Quality & Safety Target
Very high moisture; requires continuous refrigeration and thorough cooking before consumption.
Recommended Instrument
eFAst-Lab
Product Type
Meat Snacks I Snack Sticks
Typical aw Range
0.65-0.75
Key Quality & Safety Target
Shelf-stable at room temperature for extended periods.
Recommended Instrument
eFAst-Lab or eFWM
Product Type
Oil (e.g. olive, sunflower)
Typical aw Range
Close to 0 to < 0.10
Key Quality & Safety Target
Anhydrous oil contains almost no free water. However, it can absorb ambient humidity or retain trace moisture depending on refining quality.
Recommended Instrument
eFWM-solo and eFAst-Lab
Product Type
Fat (butter, margarine)
Typical aw Range
0.85 to > 0.97
Key Quality & Safety Target
Salt content and emulsion structure (water-in-oil) govern free water availability.
Recommended Instrument
eFAst-Lab
Product Type
Mayonnaise
Typical aw Range
0.92 to 0.95
Key Quality & Safety Target
Governed by the aqueous phase (dissolved salt, sugar, and acetic acid/vinegar). Higher water content in light recipes increases free water availability.
Recommended Instrument
eFAst-Lab
Product Type
Ketchup
Typical aw Range
0.91 to 0.95
Key Quality & Safety Target
Driven by the dissolved sugar, salt, and organic acids (vinegar and tomato solids).
Recommended Instrument
eFAst-Lab