F.A.T.T.O.M.
Food
O Bacteria like protein-rich foods.
O Meat
O Milk
O Cheese
O Eggs
O Fish
ACIDITY(Low)
O Bacteria grow best in an
environment that is neutral or
slightly acidic.
O Acidic foods, like vinegar and fresh
fruits (especially citrus), seldom
provide a favorable climate for
pathogenic bacteria.
O Most bacteria will not grow at pH
levels below 4.6 because the
environment is too acidic.
O Microorganisms thrive in a pH
range between 6.6 and 7.5.
Acidity of Certain Foods
https://www.extension.iastate.edu/foodsafety
/lesson/L4/L4p4.html
Time
O Food may become
dangerous if left out
for 2 hours or more
after the time it
takes to prepare it to
be eaten.
Temperature
O Danger zone =
40-140
O About room temperature is ideal for
bacterial growth
Oxygen
O Most bacteria needs
oxygen to grow.
O If something needs
oxygen to grow this is
called Aerobic
O If something does NOT
need oxygen to grow,
this is called
Anaerobic
O I.E. Botulism does
not need oxygen to
grow (canned goods) It
is rare but deadly.
Moisture
O Bacteria LOVE
wet/moist foods!
O Not foods such as
crackers and breads at
room temperature.
O Things well preserved
with salt and sugar
deprive bacteria of
water and limit its
reproduction.
O Examples of this are
jams, jellies, and beef
jerky.
4 Day =
Throw AWAY
Quick Practice Quiz
O https://www.extension.iastate.edu/foodsafe
ty/lesson/L4/L4test.html
1. Bacteria prefer _____-_____ foods
O High-acid
O Protein-rich
O Moldy
O All of the above
2. Most pathogenic bacteria prefer
environmental conditions that are
O Dry
O Wet
O Acidic
O All of the above
3. Most types of bacteria cannot live in foods
that are
O Acidic
O Neutral
O Alkaline
O Odorous
4. Cooked meats at room temperature are in
the Temperature Danger Zone (TDZ), which is
between ________?
O Room temperature and freezing
O 40°F to 140°F
O 41°F to 180°F
O 70°F to 140°F
5. Pathogenic bacteria require time to multiply
in a warm, moist, high protein environment.
Generally, they must be in the TDZ more than
_____________ to reach dangerous numbers
that can cause foodborne illness.
O 8 hours
O 4 hours
O 2 hours
O 6 hours
6. Improperly canned foods could cause which
of the following foodborne illnesses?
O Bulimia
O Conjunctivitis
O Botulism
O Cancer
7. Bacteria wouldn't multiply very fast in a box
of corn flakes because
O Cereal is low in moisture
O The box is too high in the cupboard
O Corn flakes are high in protein
O Corn flakes are too acidic
8. Is it safe to eat an orange that has been
kept at room temperature for more than two
hours?
O Yes
O No
9. Beef jerky is shelf stable and safe to eat
because
O It is low in moisture
O It has low water activity
O It has been preserved by salt
O All of the above
10. A chicken salad sandwich left in the TDZ
could have a growth of pathogenic bacteria
because
O It is a protein-rich food
O It has neutral pH
O It has a high water activity
O All of the above
11. Each of the letters in FATTOM represent a
condition necessary for microorganisms to
grow and multiply.
The letters "O" and "M" stand for which two
conditions?
O Oxygen and Minerals
O Oxygen and Moisture
O Oleo and Margarine
O Old and Moldy
12. You bring a sack lunch to school, but find out
the cafeteria is serving pizza, so you decide to
have that instead and leave the lunch in your
locker. After school, you open your lunch to eat as
a snack. What do you decide to do with the
chicken sandwich?
O Throw it out because it's been in the TDZ for
more than two hours.
O Eat it before your mom picks you up so she
doesn't get mad.
O Microwave it so you can eat it hot.
O Share it with your best friend.
13. You bought a hamburger on the way home from
school and were about to eat it when a friend stopped
by to go to a movie.
When you came home four hours later, you noticed it
sitting where you left it. You know it's been in the TDZ
for more than two hours, but you are pretty hungry. You
should
O Reheat the burger in the microwave to kill all the
bacteria
O Throw the burger away because you don't want to get
sick
O Scrape off the toppings and just eat the beef
O Cover the burger and save it for later.
14. Mom bought some steaks at the grocery store, but
while unpacking the groceries, she received a phone
call. After 20 minutes you notice the meat is still on the
counter. You should
O Put the meat in the refrigerator to keep the bacteria
from multiplying
O Tell your mom the steak has been in the Danger Zone
too long and ask if you can throw it away
O Stop worrying about it because no air can get to the
meat through the plastic wrap
O turn on the air conditioner and go play a video game
http://youtu.be/lW-AFKNSy6U