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

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Food Safety Lessons Introduction Lesson One: Whats Bugging You? Lesson Two: What are Consumer Control Points? Lesson Three: Where is the Danger Zone? Lesson Four: Who is FAT TOM? Glossary of Terms Food Safety References Contact the Food Safety Project Team

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.

 


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