F.A.T.T.O.M. explains what allows foodborne pathogens to grow. You'll also learn some important food safety terms.
FAT TOM will help you to remember these valuable terms:
Food
Acidity
Time
Temperature
Oxygen
Moisture
Food Safety information for consumers, educators, and those working in the food service industry. The information is based on recommendations found in Food Code 2009. Food Code 2009 represents the most recent science-based information about good food safety practices.
Food: There are sufficient nutrients available that promote the growth of microorganisms. Protein-rich foods, such as meat, milk, eggs and fish are most susceptible.
Acidity: Foodborne pathogens require a slightly acidic pH level of 4.6-7.5, while they thrive in conditions with a pH of 6.6-7.5. The United States Food and Drug Administration's (FDA) regulations for acid/acidified foods require that the food be brought to pH 4.5 or below.
Time : Food should be removed from "the danger zone"
within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe.
Temperature: Food-borne pathogens grow best in temperatures between 41 to 140 °F (5 to 60 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 to 104 °F (21 to 40 °C).
Oxygen: Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some pathogens, such as Clostridium botulinum, the source of botulism, are anaerobic.
Moisture: Water is essential for the growth of foodborne pathogens, water activity (aw) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have aw between 0.95 and 1.0. FDA regulations for canned foods require aw of 0.85 or below.
