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FAT TOM is an mnemonic device used in the food industry to describe what conditions foodborne bacteria need to grow:
- Food - sufficient nutrients needed to promote pathogen growth such as food high in protein and carbs
- Acidity - pathogens require a pH between 4.6 and 7.5 to grow
- Time - food should be removed from the TDZ (below) within two hours
- Temperature - pathogens grow most between 5°C to 57°C, a range known commonly as the "temperature danger zone", or TDZ
- Oxygen - almost all pathogens are aerobic, or require oxygen to grow; however, some are anaerobic
- Moisture - bacteria grow best in foods with a water activity (aw) levels between 1.0 and 0.86
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