FATTOM: Factors Affecting Microorganism Growth in Food
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
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
