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FAT TOM is a mnemonic device that is used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens. It is an acronym for food, acidity, time, temperature, oxygen and moisture.

Conditions

Each of the six conditions that foster the growth foodborne pathogens are defined in a set ranges:^[1]

F	Food	There are sufficient nutrients available that promotes the growth of microorganisms. Protein-rich foods, such as meat, milk, eggs and fish are most susceptible.
A	Acidity	Foodborne pathogens require a slightly acidic pH level of 4.6-7.5, while they thrive in conditions with a pH of 6.6-7.5. FDA regulations for acid/acidified foods require that the food be brought to pH 4.5 or below.
T	Time	Food should be removed from "the danger zone" (see below) within two hours, either by cooling or heating. While most guidelines state two hours, a few indicate four hours is still safe.
T	Temperature	Foodborne pathogens grow best in temperatures between 41 °F (5 °C) to 135 °F (57 °C), a range referred to the temperature danger zone (TDZ). They thrive in temperatures that are between 70 °F (21 °C) to 120 °F (49 °C).
O	Oxygen	Almost all foodborne pathogens are aerobic, that is requiring oxygen to grow. Some pathogens, such as clostridium botulinum, the source of botulism, are anaerobic and do not require oxygen to grow.
M	Moisture	Water is essential for the growth foodborne pathogens, water activity (w_a) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have a w_a between 1.0 and 0.86. FDA regulations for canned foods require w_a of 0.85 or below.

References

^ "Food safety lessons: FAT TOM". Iowa State University, University Extension school.

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[1] "Food safety lessons: FAT TOM". Iowa State University, University Extension school.

[1]

@@ Line 12: / Line 12: @@
 |style="width=25%; font-size: 125%;"|'''A'''
 |style="width=35%; font-size: 125%;"|[[Acidity]]
-|Foodborne pathogens require a slightly acidic [[pH level]] of 4.6-7.5, while they thrive in conditions with a pH of 6.6-7.5.
+|Foodborne pathogens require a slightly acidic [[pH level]] of 4.6-7.5, while they thrive in conditions with a pH of 6.6-7.5. FDA regulations for acid/acidified foods require that the food be brought to pH 4.5 or below.
 |-
 |style="width=25%; font-size: 125%;"|'''T'''
 |style="width=35%; font-size: 125%;"|Time
+|Food should be removed from "the danger zone" (see below) within two hours, either by cooling or heating.  While most guidelines state two hours, a few indicate four hours is still safe.
-|Under four hours of time the levels of foodborne pathogens remains safe, however after that the levels become such that the food becomes unsafe.
 |-
 |style="width=25%; font-size: 125%;"|'''T'''
@@ Line 28: / Line 28: @@
 |style="width=25%; font size: 125%;"|'''M'''
 |style="width=35%; font-size: 125%;"|Moisture
-|Water is essential for the growth foodborne pathogens, [[water activity]] (w<sub>a</sub>) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have a w<sub>a</sub> level of 0.85.
+|Water is essential for the growth foodborne pathogens, [[water activity]] (w<sub>a</sub>) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have a w<sub>a</sub> between 1.0 and 0.86. FDA regulations for canned foods require w<sub>a</sub> of 0.85 or below.
 |-
 |}