FOOD QUALITY AND SAFETY
FOOD SAFETY HAZARDS AND RISKS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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FATTOM
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FATOM
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Either A or B
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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: -fath·om ˈfat͟h-əm. : a unit of length equal to six feet (about 1.83 meters) used especially for measuring the depth of water. fathom.
Detailed explanation-3: -A. Acidity. Foodborne pathogens require a slightly acidic pH level of 4.6–7.5, while they thrive in conditions with a pH of 6.6–7.5.
Detailed explanation-4: -It can either refer to the food storage temperature or proper food temperatures for cooking. Temperature is a critical factor for the growth of microorganisms in food. Pathogenic microorganisms optimally grow at room temperature or within the temperature danger zone, which is between 40°F to 140°F (5°C to 60°C).
Detailed explanation-5: -M – Moisture Moisture content is the amount of water in food expressed as a percentage. Water activity (aw) is the amount of water available for use and is measured on a scale of 0 to 1.0. Bacteria, yeast, and molds multiply rapidly with a high water activity level, above 0.86.