Food Safety Lessons: Lesson Four (page 2 of 8)

SafeFood Lesson 4 Page 2
Introduction		Lesson 1 What's bugging you?	Lesson 2 What are Consumer Control Points?	Lesson 3 Where is the DANGER ZONE?	Lesson 4 Who is FAT TOM?
Contact Glossary References	Match: Format: Search: How to use this search

Lesson Four: Who is FAT TOM?
(continued)

F
is for Food
F is for food

The nutrients available in food often determines whether microorganisms will grow. While some microorganisms have simple nutrient requirements, some pathogens require a complex diet, including proteins.
Moist protein-rich foods, such as meat, milk, eggs and fish, are potentially hazardous. That is, they are most likely to cause foodborne illness because htey are a food source for pathogenic bacteria and can support growth of these bacteria.

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Copyright © 1997-2007 Food Safety Project, Iowa State University Extension


	Lesson Four: Who is FAT TOM? *(continued)*
	F is for Food
	The nutrients available in food often determines whether microorganisms will grow. While some microorganisms have simple nutrient requirements, some pathogens require a complex diet, including proteins. Moist protein-rich foods, such as meat, milk, eggs and fish, are potentially hazardous. That is, they are most likely to cause foodborne illness because htey are a food source for pathogenic bacteria and can support growth of these bacteria.

	Back	Next
	Back to top
	[Lesson One] [Lesson Two] [Lesson Three] [Lesson Four] [Introduction] [Glossary] [References] [Contact] [Food Safety Project]
	Copyright © 1997-2007 Food Safety Project, Iowa State University Extension