What factor is NOT part of the FATTOM acronym?

The FATTOM acronym is a mnemonic device used to outline the six conditions that promote the growth of foodborne pathogens. Each letter of the acronym stands for a specific factor: Food, Acidity, Time, Temperature, Oxygen, and Moisture. In this context, cooking time does not fit into the FATTOM framework.

Cooking time can influence the safety of food in terms of ensuring that pathogens are killed during the cooking process, but it is not a direct factor affecting pathogen growth as defined by the FATTOM acronym. The other components—Moisture, Acidity, and Oxygen—are critical in determining the environment in which bacteria thrive and multiply. By understanding these core factors, food safety practices can effectively target the prevention of foodborne illnesses.