FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Apples
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Appliance
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Acidity
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Animals
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Detailed explanation-1: -FATTOM is an acronym used to describe the conditions necessary for bacterial growth: Food, acidity, time, temperature, oxygen, and moisture.
Detailed explanation-2: -Food, Acidity, Temperature, Time, Oxygen, and Moisture. create the phrase FAT TOM, which can help foodhandlers remember the conditions needed for pathogens to grow. TCS Food. Food that is most vulnerable to pathogen growth may also be referred to as “TCS” because it needs time and temperature control.
Detailed explanation-3: -pH levels of 4.5 or lower are considered acidic and will inhibit the growth of bacteria. For example, lemon juice is around pH 2 to 2.5; most vinegars are in the range of 2 to 3; jams and jellies range from 3 to 4.5, and ketchup is 3.5 to 3.9.