What role does moisture play in the FATTOM framework?

Moisture plays a critical role in the FATTOM framework, which stands for Food, Acidity, Time, Temperature, Oxygen, and Moisture. In this context, moisture is essential for microbial growth because many microorganisms, including bacteria, fungi, and viruses, thrive in moist environments. When food contains a high level of water activity, it provides the ideal conditions for these pathogens to reproduce and potentially cause foodborne illnesses.

This aspect of moisture is vital to food safety, as controlling moisture levels in food can significantly reduce the risk of spoilage and the growth of harmful microorganisms. This is why food preservation techniques often focus on reducing moisture, such as drying, curing, or adding preservatives, to inhibit microbial activity and extend shelf life. Understanding the role of moisture in FATTOM helps food safety professionals implement effective strategies to mitigate the risks associated with foodborne pathogens.