What does the acronym FATTOM refer to?

The acronym FATTOM stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture, which are critical factors that affect microbial growth. Understanding these components is essential for managing food safety in food service environments. Each element plays a significant role in the proliferation of bacteria and other pathogens that can lead to foodborne illnesses.

• Food: Microorganisms thrive on various types of food, particularly those high in protein and carbohydrates.

• Acidity: Most pathogens prefer a neutral to slightly acidic environment. Foods with lower pH levels (more acidic) can inhibit the growth of harmful microbes.

• Time: Bacteria can multiply rapidly if food is left in the danger zone (typically between 41°F and 135°F) for extended periods.

• Temperature: Keeping foods at safe temperatures is crucial. High temperatures can kill harmful bacteria, whereas low temperatures help slow down their growth.

• Oxygen: Some bacteria require oxygen to grow (aerobic), while others can grow in its absence (anaerobic). This factor is significant for storage and preservation methods.

• Moisture: Microorganisms need moisture to grow. Foods with high water activity are more susceptible to microbial contamination.

By recognizing and controlling these elements, food service professionals can significantly