es un acronimo....revisalo...muy cierto...espero te sirva
Saludos
Food safety principles and the FAT TOM acronym
Posted on December 24, 2010 by Vegetable garden cook
When I was in culinary school, one of my first tasks was becoming a ServSafe certified cook. The most memorable thing I took away from that course was the FATTOM acronym (because Fat Tom is so easy to remember), and I am going to share it with you now. Each letter represents a critical factor in food safety.
F–stands for food. Especially protein rich food, such as meat, eggs, milk. But any type of calorie can contribute to pathogens in food.
A–stands for acidity. Most pathogens require relatively neutral acidity to grow. Unfortunately for us, most of our food also has a neutral acidity.
T--stands for time. Organisms need time to grow, and in the case of bacteria, they divide. The longer the food sits around prior to being consumed, the more likely it is to have more bacteria that have developed.
T–stands for temperature. Organisms rapidly multiply at temperatures that are inside of the temperature danger zone, which is between 40 and 140 degrees Fahrenheit. Note that refrigerating or freezing will only slow down pathogens–not stop them.
O–stands for oxygen. Most organisms will produce in oxygen rich environments (the big “except” rule on this one is botulism, but botulism is very sensitive to acidity).
M–stands for moisture. The more moisture you have, the faster the pathogens will multiply. One example in this regard is cut watermelon, which doesn’t have much calorie (food) content at all, but is extremely high in moisture. Cut watermelons are one of the quickest fruits to spoil.
Remembering these principles has been very helpful to me, considering that the majority of my food doesn’t come in packages and a sell-by date. For example, if I am trying to figure out whether or not a batch of homemade hummus is safe to consume, I can quickly run through these principles in my head and gain a picture of how likely the food in question is likely to be spoiled.
There is another reason that I want to share this information with you, and that is in the context in the raw milk debate. The main reason that I regard the safety literature as highly questionable is because I have these principles firmly implanted in my head (and my own awful history of being hospitalized twice with antibiotic resistant mastitis–but that is another story that I will tell you about soon).
So in regard to the raw milk debate, step back from all of the buzz and articles for a moment and consider all of the preceding principles and apply them in context to milk. If you consider each individually, you will have a clear picture as to why milk is regarded as possibly one of the best possible mediums for pathogens to thrive.
Answers & Comments
Verified answer
es un acronimo....revisalo...muy cierto...espero te sirva
Saludos
Food safety principles and the FAT TOM acronym
Posted on December 24, 2010 by Vegetable garden cook
When I was in culinary school, one of my first tasks was becoming a ServSafe certified cook. The most memorable thing I took away from that course was the FATTOM acronym (because Fat Tom is so easy to remember), and I am going to share it with you now. Each letter represents a critical factor in food safety.
F–stands for food. Especially protein rich food, such as meat, eggs, milk. But any type of calorie can contribute to pathogens in food.
A–stands for acidity. Most pathogens require relatively neutral acidity to grow. Unfortunately for us, most of our food also has a neutral acidity.
T--stands for time. Organisms need time to grow, and in the case of bacteria, they divide. The longer the food sits around prior to being consumed, the more likely it is to have more bacteria that have developed.
T–stands for temperature. Organisms rapidly multiply at temperatures that are inside of the temperature danger zone, which is between 40 and 140 degrees Fahrenheit. Note that refrigerating or freezing will only slow down pathogens–not stop them.
O–stands for oxygen. Most organisms will produce in oxygen rich environments (the big “except” rule on this one is botulism, but botulism is very sensitive to acidity).
M–stands for moisture. The more moisture you have, the faster the pathogens will multiply. One example in this regard is cut watermelon, which doesn’t have much calorie (food) content at all, but is extremely high in moisture. Cut watermelons are one of the quickest fruits to spoil.
Remembering these principles has been very helpful to me, considering that the majority of my food doesn’t come in packages and a sell-by date. For example, if I am trying to figure out whether or not a batch of homemade hummus is safe to consume, I can quickly run through these principles in my head and gain a picture of how likely the food in question is likely to be spoiled.
There is another reason that I want to share this information with you, and that is in the context in the raw milk debate. The main reason that I regard the safety literature as highly questionable is because I have these principles firmly implanted in my head (and my own awful history of being hospitalized twice with antibiotic resistant mastitis–but that is another story that I will tell you about soon).
So in regard to the raw milk debate, step back from all of the buzz and articles for a moment and consider all of the preceding principles and apply them in context to milk. If you consider each individually, you will have a clear picture as to why milk is regarded as possibly one of the best possible mediums for pathogens to thrive.