Fattoms

FAT TOM is a mnemonic device that is mathematical function in the feed service industry to describe the sixer favorable conditions required for the ingathering of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture. F pabulumThere atomic number 18 sufficient nutrients available that promote the reaping of microorganisms. Protein-rich foods, such as meat, milk, eggs and fish are roughly susceptible. AAcidityFoodborne pathogens require a slightly acidulous pH level of 4.6-7.5, while they attain in conditions with a pH of 6.6-7.5. FDA regulations for acid/acidified foods require that the food be brought to pH 4.5 or below. TTimeFood should be aloof from the risk zone (see below) within 2 hours, either by temperature reduction or heating. While most guidelines state two hours, a few indicate four hours is still safe. TTemperatureFoodborne pathogens grow lift out in temperatures between 41 °F (5 °C) to 135 °F (57 °C) , a range referred to as the temperature danger zone (TDZ).

They expand in temperatures that are between 70 °F (21 °C) to great hundred °F (49 °C). OOxygen just about all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some pathogens, such as clostridium botulinum, the source of botulism, are anaerobic and do non require oxygen to grow. MMoistureWater is prerequisite for the growth foodborne pathogens, water system system activity (wa) is a measure of the water available for use and is measured on a sort of 0 to 1.0. Foodborne pathogens grow best in foods that have a wa between 1.0 and 0.86. FDA regulations for canned foods require wa of 0! .85 or below.If you want to get a full essay, order it on our website: OrderCustomPaper.com

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