FATTOM.pptx

FATTOM - FAT TOM is a abbreviation used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for - food, acidity, time, temperature, oxygen and moisture.

1. FATTOM sooraj m – food safety & hygiene

2. FATTOM FAT TOM is a abbreviation used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for - food, acidity, time, temperature, oxygen and moisture.

3. F - 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. Bacteria need food to grow, just like we do. So if you have food, you could also have bacterial growth. Bacteria enjoy foods that are neutral to slightly acidic. They will not grow in highly acidic foods like lemons and vinegars, but will grow well in vegetables, meat and some fruits.

4. A - 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.

5. T - TIME Bacteria needs time to grow. The more time spent in the TDZ, the more bacteria can grow and make the food unsafe to eat. Remember the two-hour rule, and put foods away within two hours of eating. If the temperature outside (or inside) is really warm, put foods away within one hour of eating.

6. T – TEMPERATURE Bacteria need warmth to grow. The temperature a food is stored, prepared and cooked at is crucial. If this is not followed correctly then the food will not be safe to eat. The optimum temperature range for bacterial growth is between 5-63℃.

7. O - OXYGEN Bacteria that require oxygen to grow are called obligate aerobic bacteria. In most cases, these bacteria require oxygen to grow because their methods of energy production and respiration depend on the transfer of electrons to oxygen, which is the final electron acceptor in the electron transport reaction. Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some pathogens, such as  Clostridium botulinum , the source of botulism, are anaerobic. o 2

8. M - MOISTURE Bacteria that require oxygen to grow are called obligate aerobic bacteria. In most cases, these bacteria require oxygen to grow because their methods of energy production and respiration depend on the transfer of electrons to oxygen, which is the final electron acceptor in the electron transport reaction. Water is essential for the growth of foodborne pathogens.  Water activity  (a w ) 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 a w  between 0.95 and 1.0. FDA regulations for canned foods require a w  of 0.85 or below.