FAT TOM
FAT TOM is an acronym used in the food industry to describe the six favorable conditions required for the growth of foodborne pathogens. Understanding these conditions is crucial for food safety and preventing foodborne illnesses. The acronym stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture.
Components of FAT TOM[edit | edit source]
Food[edit | edit source]
Pathogens need nutrients to grow, and many foods provide the necessary nutrients. Protein-rich foods, such as meat, poultry, dairy products, and eggs, are particularly susceptible to pathogen growth.
Acidity[edit | edit source]
The pH level of food affects the growth of pathogens. Most pathogens thrive in a slightly acidic to neutral environment, with a pH range of 4.6 to 7.5. Foods with high acidity, such as citrus fruits and vinegar, are less likely to support pathogen growth.
Time[edit | edit source]
Pathogens need time to grow. The longer food is left in the "danger zone" (between 40°F and 140°F or 4°C and 60°C), the more time pathogens have to multiply. It is recommended to limit the time food spends in this temperature range to reduce the risk of foodborne illness.
Temperature[edit | edit source]
Temperature control is critical in preventing the growth of pathogens. The "danger zone" is the temperature range in which pathogens grow most rapidly. Keeping food out of this range, either by refrigeration or cooking, is essential for food safety.
Oxygen[edit | edit source]
The presence or absence of oxygen affects the growth of pathogens. Some pathogens, known as aerobes, require oxygen to grow, while others, known as anaerobes, grow in the absence of oxygen. Facultative anaerobes can grow with or without oxygen.
Moisture[edit | edit source]
Pathogens need moisture to grow. The amount of available water in food, known as water activity (aw), affects pathogen growth. Foods with low water activity, such as dried fruits and jerky, are less likely to support pathogen growth.
Importance in Food Safety[edit | edit source]
Understanding and controlling the conditions described by FAT TOM is essential for preventing foodborne illnesses. By managing these factors, food handlers can reduce the risk of pathogen growth and ensure the safety of the food supply.
Related Pages[edit | edit source]
Search WikiMD
Ad.Tired of being Overweight? Try W8MD's physician weight loss program.
Semaglutide (Ozempic / Wegovy and Tirzepatide (Mounjaro / Zepbound) available.
Advertise on WikiMD
|
WikiMD's Wellness Encyclopedia |
| Let Food Be Thy Medicine Medicine Thy Food - Hippocrates |
Translate this page: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
தமிழ்,
తెలుగు,
Urdu,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
বাংলা
European
español,
Deutsch,
français,
Greek,
português do Brasil,
polski,
română,
русский,
Nederlands,
norsk,
svenska,
suomi,
Italian
Middle Eastern & African
عربى,
Turkish,
Persian,
Hebrew,
Afrikaans,
isiZulu,
Kiswahili,
Other
Bulgarian,
Hungarian,
Czech,
Swedish,
മലയാളം,
मराठी,
ਪੰਜਾਬੀ,
ગુજરાતી,
Portuguese,
Ukrainian
Medical Disclaimer: WikiMD is not a substitute for professional medical advice. The information on WikiMD is provided as an information resource only, may be incorrect, outdated or misleading, and is not to be used or relied on for any diagnostic or treatment purposes. Please consult your health care provider before making any healthcare decisions or for guidance about a specific medical condition. WikiMD expressly disclaims responsibility, and shall have no liability, for any damages, loss, injury, or liability whatsoever suffered as a result of your reliance on the information contained in this site. By visiting this site you agree to the foregoing terms and conditions, which may from time to time be changed or supplemented by WikiMD. If you do not agree to the foregoing terms and conditions, you should not enter or use this site. See full disclaimer.
Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.
Contributors: Prab R. Tumpati, MD
