What does the acronym FATTOM stand for?

The acronym FATTOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture. This concept is essential in the food safety sector, particularly in understanding how to prevent the growth of pathogens that can cause foodborne illness.

• Food: Certain types of food provide a favorable environment for bacteria to grow. Foods rich in proteins, such as meats, eggs, and dairy, are particularly susceptible.

• Acidity: Most bacteria growth is inhibited in acidic environments. The pH level of food influences how easily bacteria can thrive; they generally prefer a neutral to slightly alkaline environment.

• Time: The longer food sits at temperatures that promote bacterial growth, the more opportunity there is for pathogens to multiply.

• Temperature: Keeping food at safe temperatures (usually below 41°F or above 135°F) is crucial to control bacterial growth. The temperature danger zone is between 41°F and 135°F, where bacteria can grow rapidly.

• Oxygen: Some bacteria require oxygen to grow, while others can thrive in its absence. Understanding the oxygen requirements can help in food preservation techniques.

• Moisture: Bacteria need moisture to grow, so controlling the water activity in food is another key factor in food safety.

This acronym encapsulates