Microbes & FAT TOM
What does the acronym FAT TOM stand for?
FAT TOM = Food, Acidity, Temperature, Time, Oxygen, Moisture.
Name the Four Steps to Food Safety.
Clean, Separate, Cook, Chill
What is the Temperature Danger Zone (TDZ) in degrees Fahrenheit?
TDZ = between 40∘F - 140∘F.
Name two common foodborne illnesses listed in the text
Examples: Salmonella, Staphylococcal (Staph), Botulism, E. coli., Listeria, Clostridium Perfringens, Norovirus, Campylobacter.
What are the Four Steps to Food Safety in order?
Clean, Separate, Cook, Chill.
Which two types of food components provide the energy microorganisms need to grow?
Carbohydrates and proteins.
Why should you use separate cutting boards for raw meat and produce?
To prevent cross‑contamination: raw meat juices can transfer bacteria to produce that won’t be cooked.
How long can potentially hazardous foods safely remain in the TDZ before they become risky?
Maximum of two hours in the TDZ (or 1 hour in hotter conditions).
Which illness is commonly linked to undercooked eggs and poultry and often causes fever and cramps?
Salmonella
If you suspect you have a foodborne illness, give three actions the text recommends you take.
Rest and drink fluids; call a doctor if symptoms last more than a day or two; package and label suspect food and call local health department if food from restaurant, packaged store food, or eaten at large gathering.
Which FAT TOM condition describes why most everyday foods are good for bacterial growth (low or high _____)?
Acidity: foods with little or no acidity (i.e., low acidity) are best for bacterial growth.
List three hygiene or surface-cleaning practices to follow when preparing food.
Wash hands before/after handling food, wash cutting boards/utensils/counters with hot soapy water, sanitize surfaces, use non-porous cutting boards, launder towels often.
Give the three safe methods to thaw frozen meat listed in the text, and name which is best.
Thawing methods: (1) Refrigerator (best), (2) Cold running water, (3) Microwave (last resort—cook immediately after).
Which foodborne illness produces heat‑resistant toxins from humans carrying the bacteria and is commonly linked to foods left at room temperature like tuna or egg salad?
Staphylococcal (Staph) poisoning (transmitted by humans carrying bacteria; grows in prepared foods left at room temperature, produces heat‑resistant toxins).
Define "Potentially Hazardous Food (PHF)" and list five examples
PHF: foods that support rapid microbial growth; examples: poultry, pork, deli meats, dairy products, eggs, beef, complex (multi‑ingredient) foods, produce.
Explain why moisture is important for microorganism growth and give two examples of moist foods that are high risk.
Moisture allows microorganisms to dissolve nutrients and move; examples: dairy products (milk), cooked rice, deli salads, soups.
Describe proper storage placement for raw poultry, ground beef, and ready-to-eat salad in a refrigerator (top to bottom order).
Refrigerator hierarchy (top to bottom): ready‑to‑eat foods (top), cooked foods, whole cuts of raw beef/pork, ground meats, poultry (bottom).
Why is color not a reliable indicator that meat is fully cooked? What should you use instead?
Color and texture can be unreliable; use a clean food thermometer to measure internal temperature.
Which illness can cause double vision, droopy eyelids, and respiratory paralysis and is associated with improperly canned foods?
Botulism (Clostridium botulinum) — associated with improperly processed or bulging canned foods.
Identify four groups of people who are at higher risk for severe foodborne illness.
Children, pregnant women, elderly, those with weakened immune systems
Describe how oxygen requirements differ between microorganisms and give one example of an organism that can grow without oxygen.
Some bacteria are aerobic (need oxygen), some are anaerobic (grow without oxygen). Example anaerobe: Clostridium botulinum.
Explain cross-contamination and give a complete example that includes a contaminated item, the transfer path, and the contaminated item.
Cross‑contamination: The transfer of a microorganism from surface to another. Example — Raw chicken is cut on a cutting board, then lettuce is cut on the same board without cleaning; bacteria transfer from chicken to lettuce, contaminating salad that is not cooked.
A large pot of soup is placed hot into the refrigerator. Describe two steps to help it cool safely and quickly according to the document.
Divide large amounts into small, shallow containers to cool faster; do not pack fridge—allow air circulation; refrigerate within two hours.
Describe E. coli: three common sources, typical serious symptom(s), and the recommended internal cooking temperature for ground meat to prevent it.
E. coli: sources — undercooked ground meat, unpasteurized milk, contaminated produce or water; serious symptoms — bloody diarrhea, hemolytic uremic syndrome (kidney failure) in vulnerable individuals; cook ground meat to 160∘F
Describe the proper steps to follow if you find a bulging or leaking canned food at home and why.
Do not eat food from bulging/damaged/leaking cans; discard the can; if any consumed and illness suspected, seek medical help and report to health department. (Do not open or taste the can; safely dispose.)