Fattoms

FAT TOM is a mnemonic device that is wasting disease in the f be service industry to describe the sestet favorable conditions required for the ingathering of foodborne pathogens. It is an acronym for food, acidity, time, temperature, type O and moisture. F pabulumThere argon sufficient nutrients available that promote the addition 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 lucubrate 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 jeopardy zone (see below) within 2 hours, either by chill or heating. While most guidelines state two hours, a few indicate four hours is still safe. TTemperatureFoodborne pathogens grow trump out in temperatures between 41 °F (5 °C) to 135 °F (57 °C), a range referred to as the temperature danger zone (TDZ).

They prosper 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, pee system activity (wa) is a measure of the water available for use and is measured on a test 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 wan! t to get a full essay, order it on our website: BestEssayCheap.com

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