The pet food sector spans several distinct product categories:
| Product Type | Typical aw Range | Key Quality & Safety Target | 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 | Key Quality & Safety Target | 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 |
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