FATTOM or AATTOH: Know it and conquer it

Do you know what FATTOM is? Before reading on, think about it for a moment: What does it sound like?

Among other virtues, FATTOM are techniques that will allow you to keep food in good condition for longer.

Its use will allow you to control the factors that promote bacterial growth in food, preventing the production of pathogenic agents capable of causing disease.

Join us to discover the secrets behind this technique and learn new ways to preserve food.

FATTOM: The acronym that holds the secret

FATTOM is a learning technique that allows you to remember information about six elements that promote food spoilage.

In FATTOM there are two types of factors that cause the growth of microorganisms such as viruses, bacteria and mold to be gross or dangerous.

This results in food with a bad smell and taste that we assure you will not consume.

In this sense, it is important to highlight the risk of consuming contaminated food capable of producing food poisoning causing stomach pain and nausea, known as pathogens or bacteria.

In order to have a clear idea about the concept of FATTOM, it is necessary to know its meaning, as follows we will define each point of its acronym:

F for food

The F comes from the initial of the word food .

It refers to the decomposition action that bacteria have on food.

Some foods such as vegetables, fruits and starches are susceptible to spoilage caused by bacteria.

Therefore, it has become necessary to take actions to preserve food by refrigeration, freezing and other techniques, such as canning, smoking and pickling.

However, in the presence of foods such as bread, apples and onions, they can be kept at room temperature for longer periods of time.

A for acidity

Acidity is another aspect that is part of FATTOM, which will allow to know the level of acidity or alkalinity of foods.

The scale of evaluation of pH levels is measured between 0 and 14, with values lower than 6 being more acidic and values higher than 8 being more alkaline. PH 7 represents a neutral value.

In general, bacteria thrive most readily between neutral pH ranges that lean toward mild acidity. On the other hand, pH levels of 4.5 or lower are capable of inhibiting bacterial growth.

T for temperature

Temperature is a key element in bacterial growth.

When we are in cold temperatures, bacterial growth is inhibited. However, the warmer the temperature, the greater the risk of bacterial reproduction.

In any case, the general rule of thumb indicates that cooking for 30 seconds at a temperature of 165° F kills any bacteria present in the food.

On the other hand, refrigerator or freezer temperatures should be maintained at 40° F or below.

T for Time

Like temperature, time is a very important factor in food preservation, and can keep food in optimal conditions for days, months and even years.

Keeping food at an adequate temperature guarantees the inhibition of the growth of bacteria that can cause diseases.

Otherwise, bacterial growth will occur in a matter of hours, giving way to a reproduction of millions of bacteria.

O of oxygen

Oxygen is an indispensable element for bacterial growth.

One of the techniques that allows preserving food -after cooking- is confit.

This technique consists of keeping the food in a covered vessel, where a layer of fat is formed, capable of covering the oxygen that prevents the proliferation of bacteria.

In addition to confit, another reliable way of preserving food is by canning, in this process the air sucks the pressure of the steam until it is sealed.

M for Moisture

Another factor related to bacterial growth is humidity, since bacteria are able to reproduce in this medium.

Some techniques used to eliminate moisture and eliminate the presence of bacteria in food are: smoking, sun drying and air drying.

In addition to these techniques, another method to extract the moisture present inside the food is by curing with sugar and salt, which absorbs the moisture through osmosis of the bacteria themselves.

With FATTOM it is possible to avoid damage to food caused by the presence of bacteria.

Three types of microbes appearing in food

There are three types of microbes or microorganisms present in food, these are:

• Good microbes: these are microorganisms used to produce food, such as cheese, yogurt, bread, medicines and antibiotics; all beneficial to humans.
• Bad microbes: pathogenic microorganisms capable of causing diseases that affect the health of human beings.
• Ugly microbes: microorganisms capable of damaging food, causing unpleasant appearances, textures, odors and flavors that reduce its quality.

Types of contamination affecting food

There are several types of contamination that affect food, which compromise the well-being and health of the consumer. Among them we can mention the following:

Biological contamination

Biological contamination comes from living beings, including microscopic and non-microscopic organisms.

There are two types of biological hazards, microorganisms that contaminate food and have the capacity to develop in it and pathogens that are not visible in food but affect the consumer’s health.

Bacteria

Bacteria are unicellular organisms of great importance to nature and man.

They are present in the intestinal flora, although there are also bacteria that are pathogenic for living beings.

Pathogenic bacteria cause food poisoning harmful to health, which can occur through the consumption of contaminated food or by poor handling when preparing it.

Parasites

Parasites are organisms that take advantage of a more developed organism to survive.

Parasites usually enter the body through the consumption of contaminated food, affecting the intestine and infecting other organs.

Fungi

Fungi are more complex organisms than bacteria capable of producing pathologies that affect humans.

One of the most common pathologies that present clinical characteristics produced by fungi are mycoses.

Another relevant aspect of this microorganism is that they are divided into molds and yeasts.

Viruses

Viruses are microorganisms capable of replicating inside the cells of other organisms and have a great capacity for contagion.

Generally, viruses get into food through contamination of fecal origin or through contaminated water that comes into contact with vegetables, fish or shellfish.

Lack of hygiene is another cause of the proliferation of viruses.

Chemical contamination of food

Chemical contamination of food is produced by the presence of chemical elements that in the short, medium and long term have harmful effects on the consumer’s health. Among the toxic contaminants we have:

Natural toxicants

Natural toxins produce toxins that are harmful to the consumer’s health. Some vegetables and fish have these properties, so we must be careful when consuming this type of food.

The puffer fish has in its viscera a powerful neurotixin capable of causing from nervous alterations to death.

Agricultural toxics

Agricultural toxins have detrimental effects on the land being worked.

Among the agricultural pollutants harmful to health, the following can be mentioned:

• Nitrogen fertilizers.
• Pesticides.
• Contaminants from livestock farming such as biocides, growth factors and meat finishers.

Environmental toxins

Environmental toxinscontaminate foodstuffs due to poor handling and contact with elements harmful to health.

Among environmental contaminants we have:

• Arsenic: present in some medicines, wood preservatives and pesticides.
• Mercury: present in fungicides, pesticides and in the production of some paints.
• Cadmium: although it is not found free in nature, it is bound to other metals.
• Dioxins: used to bleach paper and treat petroleum products.
• PCBs: used since the 1930s as electrical insulators, hydraulic fluids and paint plasticizers.

Contamination from packaging

Contamination produced by packaging is another point of interest, since it can transfer additives -such as inks from label printing and metals- over time.

Physical contamination

Physical contamination of food is produced by the presence of elements or objects that do not correspond to them, causing illnesses to the person who consumes the food.

Some of the elements that produce physical contamination are:

• Thorns.
• Bones.
• Crystals.
• Pieces of wood.
• Packaging materials.

is it possible to avoid food contamination?

To avoid food contamination it is necessary to take some measures to ensure that food supplies are properly maintained. Among them we can mention the following:

Tips to avoid cross-contamination

• Disinfect and keep the kitchen and food preparation equipment clean.
• Store food in boxes away from the floor.
• Avoid the use of toxic substances in areas close to food preparation.
• Use ingredients to prepare food according to their manufacturing and expiration dates.
• Separate raw food from cooked food.
• Use different cutting boards for each type of food.
• Do not cut raw ingredients with the same knife.
• Do not touch garbage with your hands while preparing food.

Temperature and time, elementary to avoid contamination

• Prepare food at an appropriate temperature.
• To preserve cooked food it is necessary to keep it refrigerated.
• Cook food properly to completely eliminate microorganisms.
• For dry storage, food should be kept at a temperature between 10° C and 21° C.

Hygiene, the third link in the chain

• Wash hands before and after handling food or going to the toilet.
• Use implements such as hats, gloves, aprons and hair nets when preparing food.
• If you are sick with a cold, it is advisable to use a face mask.
• If you have any wound, the ideal is to cover it.

Now you know all about FATTOM, you have no excuse to stop food contamination in your kitchen. Apply these tips and if you have another one, share it in the comments.