Majority of the people does not know what FATTOM is. Some would think it means “Tom is fat.” But it is not. It is an acronym that stand for Food, Acidity, Time, Temperature, Oxygen, and Moisture and refers to the factors that contribute for the bacterial growth in food.
As holiday season is fast approaching, it is best for us to be knowledgeable regarding this since we will be preparing meals for the upcoming celebrations. Hence, we can avoid cross-contamination and foodborne infections ensuring safe and nutritious meals.
There are a few elements that support the development of dangerous microbes in food. The factors that microorganisms require in order to proliferate is abbreviated as "FATTOM" for an easier recall. Thus, listed below are the meaning of the said acronym:
FOOD – Foods high in protein and carbohydrates are more susceptible to contamination and have a shorter shelf life. That makes it abundantly evident that germs and other bacteria grows fast. Examples of protein-rich foods are pork, beef, fish, poultry, and dairy products. While carbohydrate-rich foods are rice, bread, and pasta. These are the foods that we classify as perishable.
ACIDITY - Food's acidity and alkalinity levels are measured by its pH level. The range between 0 and 7 is regarded as being acidic, whereas the range between 7 and above is seen as being alkaline. With a pH of 7, water is regarded as neutral. pH values between 3.5 and 7 are ideal for foodborne illness. Anything with a pH below 4 prevents germs from growing. Consequently, foods with a shorter shelf life include milk, fresh cheese, and unpasteurized butter.
TIME - Every food has a set expiration date and is destined to spoil at some point. These validity times will be significantly influenced by the preservation method, storage conditions, and handling elements. With preserved food, it can last for months or even years, whereas perishable food must be consumed on an hourly basis. Bacteria reproduce fairly quickly in typical conditions. They achieve this by replicating themselves many times per hour. Ensuring that perishables should not be kept out for longer than two hours, as this promotes the potential of the bacteria to proliferate. This is significant because you can get sick from microorganisms in addition to other things. It can also be the toxins they release in specific situations. Cooking the germs might kill them, but the harmful poisons will still be there.
TEMPERATURE - In the Temperature Danger Zone (TDZ) of 5°C to 56.7°C, microorganisms multiply most rapidly. Room temperature is included in this TDZ range. Food should not be kept at room temperature for an extended period of time, and foods should be stored at the proper temperature.
OXYGEN - The majority of foodborne pathogens are aerobic, meaning they need oxygen to survive and develop. Food that spoils quickly must be kept in an airtight container. Any fruit or vegetable that has had its skin peeled or removed must be eaten or prepared right away. An apple, a potato, or a cucumber are examples of produce that fully blackens after being excessively exposed to the air. They soon deteriorate and lose their vitamins.
MOISTURE – microorganisms grow faster in high water content. The higher the water content, the higher the microorganisms grow rapidly. Examples of food that has higher water content are mostly fruits and vegetables, meats, and cheese.
Furthermore, it is important to remember these six (6) factors to prevent food spoilage, food contamination and foodborne illnesses to occur. By putting these in mind, we can prepare food healthier and safer this holiday season.
(//Carangcarang, Angel Mae C., CMU On-the-Job Trainee)
References:
FAT TOM and Food Safety. (n.d.). Food Safety Training and Certification. Retrieved from https://foodsafetytrainingcertification.com/food-safety-news/fat-tom-and-food-safety/
FATTOM Factors in Food Safety. (n.d.). Unilever Food Solutions. Retrieved from https://www.unileverfoodsolutions.com.my/en/chef-inspiration/food-safety/fattom-factors-in-food-safety.html
Prasad, P. K. (n.d.). Who (or what) is F.A.T.T.O.M? Retrieved from https://pavithrakrishnaprasad.medium.com/who-or-what-is-f-a-t-t-o-m-7a84e46a1054
Alfaro, D. (2019). FAT TOM: 6 Factors That Contribute to Food Spoilage. The Spruce Eats. Retrieved from https://www.thespruceeats.com/six-factors-for-food-spoilage-996027
Food Bytes. (n.d.). UI Health Care. Retrieved from https://www.healthcare.uiowa.edu/fns/Nutritional/Food%20Bytes/2013-05.htm
