Growth Factors for Selected Bateria

ORGANISM TEMP °Ca pHa aWa
Salmonella spp. 5.2 / 35-43 / 46.2 3.8 / 7.0-7.5 / 9.5 0.94 / 0.99 / >0.99
Clostridium botulinum
A & B 10 - 50 4.7 - 9 >0.93
nonproteolytic B 5 - ? -b NRc
E 3.3 - 15-30 -b >0.965
F 4 - ? -b NRc
Staphylococcus aureus 7 / 37 / 48 4.0 / 6.0-7.0 / 10 0.83(0.9) / 0.98 / >0.99
Campylobacter jejuni 32 / 42-43 / 45 4.9 / 6.5-7.5 / ca9 >0.987 / 0.997 / -
Yersinia enterocolitica -1.3 / 25-37 / 42 4.2 / 7.2 / 9.6 - / - / 5% NaCl
Listeria monocytogenes -0.4 / 37 / 45 4.39 / 7.0 / 9.4 0.92 / - / -
Vibrio cholerae O1 10 / 37 / 43 5.0 / 7.6 / 9.6 0.970 / 0.984 / 0.998
V. cholerae non-O1 -b -b -b
Vibrio parahaemolyticus 5 / 37 / 43 4.8 / 7.8-8.6 / 11 0.940 / 0.981 / 0.996
Clostridium perfringen 4 / 43-47 / 50 5.5-5.8 / 7.2 / 8.0-9.0 0.97 / 0.95-0.96 / 0.93
Bacillus cereus 4 / 30-40 / 55 5.0 / 6.0-7.0 / 8.8 0.93 / - / -
Escherichia coli ca7-8 / 35-40 / ca44-46 4.4 / 6-7 / 9.0 0.95 / 0.995 / -
Shigella sonnei 6.1 / - / 47.1 4.9 / - / 9.34 - / - / 5.18% NaCl
Shigella flexneri 7.9 / - / 45.2 5.0 / - / 9.19 - / - / 3.78% NaCl
  • minimum / optimum / maximum values.
  • The value, though unreported, is probably close to other species of the genus.
  • NR denotes that no reported value could be found, but for most vegetative cells, an aW of >0.95 would be expected.
Values taken from:

ICMSF(1996) Microorganisms in Foods 5: Characteristics of Microbial Pathogens, Roberts, T. A., Baird-Parker, A. C. and Tompkin, R. B. (eds.), Blackie Academic & Professional, London [ISBN 0 412 47350 X]

Microbial Survival in the Environment, E. Mitscherlich and E.H. Marth (eds.), Springer-Verlag, Berlin and Heidelberg, 1984. [ISBN 3-540-13726-2 Springer-Verlag, Berlin, New York, Tokyo] [ISBN 0-387-13726-2 Springer-Verlag, Heidelberg, Berlin, Tokyo].