What is the optimal pH range for bacteria growth according to FATTOM?

The correct answer identifies the optimal pH range for bacterial growth as being between 4.6 and 9. This range is crucial because most bacteria thrive in environments that are near neutral to slightly alkaline. Generally, bacterial growth is inhibited in acidic environments, specifically those with a pH below 4.6, where the acidity can disrupt their cellular processes.

A prime factor in food safety revolves around understanding how pH levels affect the growth of harmful bacteria. Many pathogenic bacteria, such as E. coli and Salmonella, prefer a pH close to neutral, often around pH 7, which is why maintaining a balanced pH in food processing and storage is vital to preventing foodborne illnesses.

While bacteria can survive outside this range, they typically do not grow as effectively, making foods more stable and safe when kept at optimal pH levels. The upper limit of pH 9 also reflects conditions where certain bacteria can thrive but indicates that as pH increases beyond this point, bacterial growth becomes less viable, particularly for most pathogens.

Understanding this optimal range is fundamental for food safety management, emphasizing the role pH plays as part of the FATTOM conditions (Food, Acidity, Time, Temperature, Oxygen, and Moisture)