Will it grow in this food?
Set a food's pH and water activity and its temperature, and see which pathogens could still grow, and whether the Code treats Listeria growth as ruled out.
5 of 13 could still grow
Bacillus cereusC. botulinum, non-proteolyticListeria monocytogenesVibrio parahaemolyticusYersinia enterocolitica
Listeria in ready-to-eat food
and don't rule out growth: unless shelf life, freezing or evidence does, the is in 25 g.
Why the others can't grow
Campylobacter jejuni: aw below 0.987C. botulinum, proteolytic: below 10 °CClostridium perfringens: below 10 °CPathogenic E. coli: below 6.5 °CSalmonella spp.: below 5.2 °CShigella spp.: below 6.1 °CStaphylococcus aureus, growth: below 7 °CS. aureus, toxin formation: below 10 °C
A teaching tool only. These are single-factor extremes, and real foods behave differently when factors combine. your own product. Sources: , Table A-1; , clause 6.