Title: Explain the conditions that promote the growth of food-borne pathogens.
Course: Nutrition and Wellness (19253-18) > Section: Ensuring Food Safety

Explanation should include the following conditions, often referred to as the FAT-TOM factors in food safety:

- Food: Foods with no protein content tend to be less perishable, whereas foods high in protein, like meat or eggs, encourage rapid growth of bacteria.
- Acidity: Neutral or acidic foods tend to exhibit slow bacteria growth, whereas foods with a pH above 7.0 tend to encourage rapid reproduction of bacteria.
- Time: Perishable food should never stay in the temperature danger zone longer than two hours. Also, packaging dates are important because they are a factor in determining a product’s intended shelf life.
- Temperature: Perishable and semiperishable foods should be stored below 41°F until they are cooked.
- Oxygen: A lack of oxygen protects perishable and semiperishable foods from aerobic bacterial growth; however, the common food "poison" called botulism is anaerobic and therefore can thrive in an oxygen-free environment, such as a sealed can or jar.
- Moisture: Dried foods and foods preserved with salt or sugar are likely to be safer from bacterial growth than moist foods.

Process/Skill Questions:

Thinking

- How do you reduce the probability of bacterial growth in food?
- Which of the following food items would be more susceptible to bacterial growth than others, and why: apple, cracker, milk, pizza, hot dog, hamburger, salad?

Communication

- When have you observed violations of FAT-TOM conditions?
- How can you make family members aware of safe food-handling practices?

Leadership

- Who is responsible for seeing that the FAT-TOM conditions are being met in the home kitchen?
- What should you do if you see safe-food violations in a food-service establishment?

Management

- Where could you find resources on safe food-handling practices?
- What are the consequences of consuming improperly handled food?
- Where could you find information on the health inspections for local food establishments?

Teacher Resource:

- Virginia Food Handlers