“What Is the Meaning of “Fat Tom”? – Food, acidity, time, temperature, oxygen, and moisture” is an abbreviation meaning “food, acidity, time, temperature, oxygen, and moisture.” It’s a term used in the food service business to describe the circumstances that lead to foodborne illness.
The word “food” serves as a warning that particular foods, such as meat, eggs, milk, and fish, are more likely to create difficulties than others. Microorganisms thrive at a pH range of 6.6 to 7.5, which is referred to as “acidity.” Because pathogens take “time” to proliferate, the longer food is left out, the more probable it is to become infected. When the “temperature” of the meal is between 40 and 140 degrees Fahrenheit, the growth is the fastest. The word “oxygen” has two meanings. Some microbes flourish in it, and others proliferate better in low-oxygen environments, as in home canning. Last but not least, viruses enjoy “moist” foods.
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