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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Food, acidity, temperature, time, oxygen and moisture.
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Fast, always, temperature, time, oxygen, and moisture.
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Food, acidity, temperature, time, openness, and mixture.
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None of the above.
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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. Foods provide a perfect environment for bacterial growth, due to their provision of nutrients, energy, and other components needed by the bacteria.
Detailed explanation-2: -5. OXYGEN. Microorganisms require oxygen to grow. Prevent the growth of microorganisms through storing your food in a professional food containers.
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.