What Does Fattom Stand for What Foodborne Illness Is Associated With Beef
Fatty TOM is a mnemonic device used in the food service manufacture to describe the vi favorable conditions required for the growth of foodborne pathogens.
Although bacteria are good at adapting to their environments, certain conditions promote bacterial growth more than than others. These conditions include nutrient blazon, acidity, time, temperature, oxygen, and moisture.
Understanding the optimal conditions for bacterial growth can potentially help y'all reduce your gamble for bacterial infections and food poisoning.
F – Food
Microorganisms demand a constant source of nutrients to survive, particularly poly peptide. Moist, protein-rich food (raw meat or seafood, cooked rice or pasta, eggs, and dairy products) are potentially chancy and are considered high-run a risk foods.
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A – Acerbity
The caste of acerbity or alkalinity (base) of a substance is measured by its pH. pH is measured on a scale from 0 to 14.0. An environs with a pH of 7.0 is exactly neutral. Foods with a pH below 7.0 are acidic; a pH in a higher place vii.0 is alkaline.
Bacteria grow best in an environment that is slightly acidic or neutral (pH level of 4.6-7.five) and they flourish in a pH range between half dozen.6 and 7.5.
Most bacteria will not grow at pH levels beneath 4.half dozen because the environment is too acidic. Thus, acidic foods, like vinegar and fresh fruits (peculiarly citrus), seldom provide a favorable climate for pathogenic bacteria.
The Nutrient and Drug Administration'southward (FDA) regulations for acid/acidified foods require that the food be brought to pH 4.5 or below.
T – Time
When low acid and high poly peptide available foods are left out likewise long at room temperature can crusade bacteria to abound to unsafe levels that can crusade illness.
Nutrient should non remain in the temperature danger zone (40°F – 140°F ) for more than 2 hours, and either be cooled or heated. If the temperature is above 90°F, food should not be left out more than than 1 hour.
T – Temperature
Bacteria grow best at a temperature range of xl°F to 140°F – which is referred to as the "temperature danger zone".
Important rules of nutrient safety are to non leave nutrient at room temperature for likewise long and store foods at the right temperature.
O – Oxygen
Almost all foodborne pathogens are aerobic, that is, requiring oxygen to survive and grow.
A few microorganisms abound but in anaerobic conditions (in the absence of oxygen). Botulism, a rare type of foodborne affliction, is caused by a specific type of bacteria called clostridium botulism that grows just in anaerobic weather condition.
M – Wet
Water is essential for the growth of microorganisms. Perishability of a nutrient is related to the moisture content, and the h2o activeness level.
Moisture content is the amount of water in nutrient expressed equally a percentage. Water activity (aw) is the corporeality of h2o bachelor for use and is measured on a scale of 0 to 1.0.
Bacteria, yeast, and molds multiply rapidly with a high water activity level, above 0.86. Meats, produce, and soft cheeses are examples of foods with aw in this range (between 0.86 and one.0).
Foods preserved with salt or sugar, such equally beef jerky or jams and jellies have a lower aw because table salt and sugar deprive microorganisms of water and inhibit their reproduction. These products are shelf-stable (i.e. they do non need refrigeration, unless opened).
Pathogenic bacteria have difficulty growing in foods such as dry noodles, flours, candies and crackers, where aw is below 0.85. FDA regulations for canned foods require aw of 0.85 or beneath.
Fat TOM Food Prophylactic Infographics
Source: https://foodsafetytrainingcertification.com/food-safety-news/fat-tom-and-food-safety/