Fattoms

FAT TOM is a mnemonic device that is do in the feed service industry to describe the six-spot favorable conditions required for the ingathering of foodborne pathogens. It is an acronym for food, acidity, time, temperature, type O and moisture. F pabulumThere are sufficient nutrients available that promote the festering 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 attain 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 chance zone (see below) within 2 hours, either by cooling system or heating. While most guidelines state two hours, a few indicate four hours is still safe. TTemperatureFoodborne pathogens grow best(p) in temperatures between 41 °F (5 °C) to 135 °F (57 °C), a range referred to as the temp erature danger zone (TDZ).

They attain in temperatures that are between 70 °F (21 °C) to one hundred twenty °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, wet system activity (wa) is a measure of the water available for use and is measured on a harbour 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 f oods require wa of 0.85 or below.If you want! to get a full essay, order it on our website: BestEssayCheap.com

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