What does the 'M' in FATTOM stand for regarding bacterial growth?

The 'M' in FATTOM stands for moisture, which is a critical factor in bacterial growth. Bacteria require moisture to thrive, as it aids in their metabolic processes and allows them to grow and reproduce. High moisture levels can facilitate chemical reactions that are necessary for bacteria to function, ultimately leading to food spoilage and foodborne illness.

In the context of food safety, understanding the significance of moisture helps food handlers create and maintain conditions that inhibit bacterial growth. For instance, drying foods or reducing moisture through cooking are methods to manage the moisture levels and decrease the risk of bacterial proliferation.

Recognizing the importance of moisture as part of the FATTOM acronym (which also includes Food, Acidity, Time, Temperature, and Oxygen) is vital for anyone working in food safety and protection to ensure that food remains safe for consumption.