FAT TOM
Foodborne Illness
Here are lists of foodborne illnesses, and other important information regarding foodborne illnesses: List You should know that this year, specific diseases are not included in tests and competitions!
FAT TOM
Is a device to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen, and moisture.
FATTOM | ||
F | Food | There are sufficient nutrients available that promote the growth of microorganisms. Protein-rich foods, such as meat, milk, eggs, and fish are the most susceptible. |
|---|---|---|
A | Acidity | Foodborne 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. The United States Food and Drug Administration's (FDA) regulations for acid/acidified foods require that the food is to be brought to pH 4.5 or below. |
T | Time | Food should be removed from "the danger zone" (see below) within two-four hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe. |
T | Temperature | Food-borne pathogens grow best in temperatures between 41 to 135 °F (5 to 57 °C), a range referred to as the temperature danger zone (TDZ). They thrive in temperatures that are between 70 to 104 °F (21 to 40 °C). |
O | Oxygen | Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some pathogens, such as Clostridium botulinum, the source of botulism, are anaerobic. |
M | Moisture | Water is essential for the growth of foodborne pathogens, water activity (aw) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have aw between 0.95 and 1.0. FDA regulations for canned foods require aw of 0.85 or below. |
Prevention
For Food Borne Illnesses, prevention tactics include:
Cook meat, poultry, and eggs thoroughly.
Don't cross-contaminate one food with another.
Chill and refrigerate leftovers promptly.
Clean and wash all produce.
Report suspected foodborne illnesses to the local health department.