What does the acronym FATTOM stand for in terms of bacterial growth?

The acronym FATTOM is a key concept in food safety that highlights the conditions necessary for bacterial growth. The components of FATTOM are:

• Food: Bacteria require nutrients to grow, and food provides the essential nutrients they need.

• Acidity: Most bacteria prefer a neutral pH, so the acidity level of food can influence bacterial growth. Foods with a high acidity level are less likely to support bacterial growth.

• Time: Bacteria need time to multiply. The longer food is in the danger zone (typically between 40°F and 140°F), the more time bacteria have to grow.

• Temperature: Proper temperature control is crucial in slowing down or halting bacterial growth; keeping food at safe temperatures can prevent outbreaks.

• Oxygen: Many bacteria require oxygen to grow, while some can thrive in anaerobic (oxygen-free) environments.

• Moisture: High moisture levels in food can support bacterial growth, as most bacteria thrive in wet conditions.

Understanding FATTOM helps food handlers recognize and control the factors that lead to bacterial growth, which is vital for maintaining food safety. Each of these components plays a significant role in the potential for foodborne illnesses, and effectively managing them is essential in a produce management setting.