This lesson focuses on the presentation of all the factors that favor the development and growth of harmful bacteria. The acronym FATTOM is explained, and each of the factors is discussed in a separate topic.
By the end of the lesson you will be able to:
- Explain what FATTOM stands for.
- Discuss what acids can be added to food to protect it from bacteria contamination.
- The relation between temperature, time, and bacteria growth and multiplication.
- Mention three types of bacteria in relation to oxygen.
- Explain how moisture in foods can be reduced to minimize the risk of contamination.
