What does the acronym FATTOM stand for in relation to food safety?

The acronym FATTOM is a key concept in food safety that describes the six conditions necessary for the growth of potentially harmful microorganisms, particularly bacteria. The correct answer outlines these critical factors:

1. Food: Microorganisms require nutrients to grow, and food provides these essential nutrients. Foods that are high in protein and carbohydrates are particularly conducive to bacterial growth.

2. Acidity: The pH level of food plays a significant role in microbial growth. Bacteria thrive in neutral to slightly alkaline environments (pH between 4.6 and 7.5), whereas highly acidic foods (with a pH below 4.6) tend to inhibit bacterial growth.

3. Temperature: Bacteria grow best within a specific temperature range known as the "danger zone," typically between 40°F and 140°F (4°C and 60°C). Keeping food out of this temperature range helps prevent the growth of harmful microorganisms.

4. Time: The longer food is left within the danger zone, the more opportunity bacteria have to multiply. Therefore, limiting the time that food stays in this range is crucial for food safety.

5. Oxygen: Some bacteria require oxygen to grow (aer