Foodborne contaminants, also known as pathogens, need certain items in order to grow. In the foodservice industry, we are taught to use the acronym F.A.T.T.O.M. in order to remember these items. I will now break down the acronym and explain how each item works to help the pathogens survive.
1. Food: Like all organisms, the pathogenic microorganisms need food to survive. The food that they need are the food items that we are trying to protect from these microorganisms.
2. Acidity: Pathogens need a specific acidity level in order to grow. 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.
3. Time: As listed in previous lessons, food items should not be allowed to remain in the temperature danger zone for more than 4 hours. This is the time portion.
4. Temperature: Pathogens grow best in the temperature danger zone (41 F to 135 F).
5. Oxygen: The majority of foodborne pathogens are aerobic, in that they need oxygen to survive and multiply. The microorganism Clostridium botulinum, the source of botulism, however, is anaerobic and does not require oxygen to grow and multiply.
6. Moisture: Water is essential for pathogens to grow. The less moisture available, the more difficult it is for the pathogens to survive. The water activity level of food (notated as the letter ‘a’ with a sub ‘w’) can range from 0.0 to 1.0, with water being 1.0.
If you have any questions about anything that I present in these lessons, or have a question about anything regarding food safety, please feel free to contact me.
Tomorrows lesson: Proper glove use in practicing food safety.