Foodborne Pathogens and FATTOM Factors

Which factor does NOT influence the growth of foodborne pathogens?

Which pH range is ideal for the growth of most foodborne microorganisms?

What is the primary source of nutrients needed for the growth of foodborne microorganisms?

Which temperatures are considered to be in the temperature danger zone for foodborne pathogen growth?

What is a characteristic of foodborne intoxication?

Which of the following is NOT a type of foodborne pathogen?

Which of the following statements is true regarding oxygen and foodborne pathogens?

In what timeframe do foodborne microorganisms typically begin to grow enough to cause illness?

Learning Objectives

Participants will be able to identify factors affecting foodborne pathogen (FATTOM) growth.
They will differentiate between foodborne intoxication, infections and toxin-mediated infections.
Identifying diseases like foodborne illnesses and their specific symptoms.
Recognizing major foodborne pathogens, including their sources, the foods involved in outbreaks, and prevention strategies.

Microbial Contaminants

Microorganisms are small, living organisms.
Pathogens are illness-causing microorganisms.
Toxins are poisonous substances.

Microbial Contaminants of Food

Bacteria
Viruses
Parasites
Fungi

What Microorganisms Need to Grow: FATTOM

Food: Foodborne microorganisms require nutrients (carbohydrates & proteins)
- These are often found in potentially hazardous foods (Meat, Poultry, Dairy products, & Eggs)
Acidity: Microorganisms grow best in neutral or slightly acidic foods (pH 7.5 to 4.6)
Temperature: Growth occurs best between 41°F and 5°F (5°C and 57°C)
Time: Microorganisms need time to grow; 4 hours or more in the temperature danger zone (TDZ) is usually sufficient for growth to cause illness.
Oxygen: Some require oxygen, but others grow without it.
Moisture: Microorganisms need moisture to grow; Water activity (aw) is a measure of the moisture availability; Potentially hazardous foods typically have an aw of .85 or higher.

Controlling Microorganism Growth

Controlling temperature (refrigeration or freezing, cooking) is crucial.
Minimizing time in the temperature danger zone (TDZ) is essential.

This quiz explores the critical factors affecting the growth of foodborne pathogens, focusing on the FATTOM acronym (Food, Acidity, Temperature, Time, Oxygen, Moisture). Participants will gain insights into the differences between foodborne intoxications and infections, recognize common pathogens, and learn about prevention strategies.