FATTOM is an acronym used to identify what factors?

FATTOM is a crucial concept in food safety that stands for Food, Acid, Time, Temperature, Oxygen, and Moisture. These six factors are essential in understanding the conditions that affect the growth of pathogenic bacteria, which can lead to foodborne illnesses.

Food refers to the nutrients that bacteria need to grow. Various types of food provide differing levels of support for bacterial growth, making it essential to consider what types of foods are most at risk.

Acid indicates the pH level of food. The growth of most harmful bacteria is inhibited in acidic environments, which is why foods with lower pH levels (more acidic) tend to be safer.

Time is important because bacteria can grow rapidly in ideal conditions. Limiting the time food spends in the temperature danger zone (typically between 41°F and 135°F) reduces the risk of bacterial growth.

Temperature is key to food safety and refers to the optimal conditions for bacterial proliferation. Keeping food at safe temperatures is vital in preventing foodborne illnesses.

Oxygen availability affects whether certain bacteria can grow. Some bacteria thrive in oxygen-rich environments, while others grow in low- or no-oxygen conditions.

Moisture, indicated as water activity in foods, plays a significant role in microbial growth.