Understanding FATTOM: Factors Affecting Microorganism Growth in Food
Discover the acronym FATTOM - Food, Acid, Time, Temperature, Oxygen, Moisture - and how it helps control microorganism growth in food. Explore why these factors are crucial for keeping food safe and learn practical strategies to prevent microbial contamination.
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Presentation Transcript
FNS Course 1 Beef - It s What s for Dinner
What is FATTOM? An acronym to help us remember the factors affecting the growth of microorganisms: Yeast Mold Bacteria
Why FATTOM? To keep microorganisms out of our food! To control the growth of existing microorganisms.
FATTOM F is for Food Yeast prefer simple sugars Mold can grow in very poor nutritional conditions Bacteria prefer protein-based foods
FATTOM A is for Acid Bacteria, yeast, and mold grow best in neutral conditions (pH = 7) Molds grow at a lower pH (acidic) than yeasts and bacteria Bacteria will not grow at pH < 4.6
FATTOM T-T is for Time and Temperature Microorganisms need time to reproduce Lower temperatures inhibit reproduction Keep cold foods cold until cooking and hot foods hot once cooked. Do not keep foods in the danger zone for more than a few minutes. Class: What is the danger zone for beef?
FATTOM O is for Oxygen Molds are aerobic Yeasts are facultative anaerobic Bacteria are aerobic, anaerobic, and facultative Class: Is controlling oxygen levels a good way to control bacteria?
FATTOM M is for moisture All microorganisms need moisture to grow & reproduce