What does the acronym FATTOM stand for in relation to bacterial growth?

FATTOM is a fundamental acronym used in food safety to identify the six conditions that promote bacterial growth. This knowledge is crucial for anyone involved in food handling and preparation, as it helps ensure food safety and prevent foodborne illnesses.

The components of the acronym are as follows:

• Food: Bacteria need nutrients to grow, and food provides those essential nutrients. Foods that are rich in proteins, such as meat, dairy, and eggs, are particularly conducive to bacterial growth.

• Acidity: The pH level of food affects bacterial growth. Most bacteria prefer a neutral environment, with a pH around 7. Foods that are highly acidic (with a low pH) or highly alkaline (with a high pH) are less likely to support bacterial growth.

• Temperature: Bacteria thrive at certain temperatures, especially within the 'danger zone,' which is typically between 40°F and 140°F (4°C to 60°C). Keeping foods out of this temperature range is essential to limiting bacterial growth.

• Time: The longer food remains in the temperature danger zone, the more opportunity bacteria have to grow. Therefore, food should not be left out for extended periods.

• Oxygen