Whats for Dinner What is FATTOM An acronym to help us remember the factors affecting the growth of microorganisms Yeast Mold Bacteria Why FATTOM To keep microorganisms out of our food To control the growth of existing microorganisms ID: 1047508
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1. FATTOMFNS Course 1Beef - It’s What’s for Dinner
2. What is FATTOM?An acronym to help us remember the factors affecting the growth of microorganisms:YeastMoldBacteria
3. Why FATTOM?To keep microorganisms out of our food!To control the growth of existing microorganisms.
4. FATTOMF is for FoodYeast – prefer simple sugarsMold – can grow in very poor nutritional conditionsBacteria – prefer protein-based foods
5. FATTOMA is for AcidBacteria, yeast, and mold grow best in neutral conditions (pH = 7)Molds grow at a lower pH (acidic) than yeasts and bacteriaBacteria will not grow at pH < 4.6
6. FATTOMT-T is for Time and TemperatureMicroorganisms need time to reproduceLower temperatures inhibit reproductionKeep cold foods cold until cooking and hot foods hot once cooked.Do not keep foods in the danger zone for more than a few minutes.Class: What is the danger zone for beef?
7. FATTOMO is for OxygenMolds are aerobic Yeasts are facultative anaerobicBacteria are aerobic, anaerobic, and facultativeClass: Is controlling oxygen levels a good way to control bacteria?
8. FATTOMM is for moistureAll microorganisms need moisture to grow & reproduce