FAT TOM

Soooooo.....

If I wasn't enough of a germaphobe before, I am now. Because now I have to worry about pathogens (pesky, uber-tiny microorganisms) that cause foodborne illnesses.

I'm talking viruses, bacteria, parasites, and fungi, people!

Which is where FAT TOM comes in. This acronym has nothing to do with a guy with a hefty appetite, and everything to do with conditions that fuel pathogen growth.

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture.

Pathogens like to gobble up carbs and proteins, like we do. Too, they really like foods that contains little or no acid, and they simply adore hanging out between 41 and 135 degrees (known as the Temperature Danger Zone or TDZ). Give the little creeps four or more hours at TDZ, and they grow to a level high enough to wreck havoc on someone's intestines, stomach, or kidneys. 

As my instructor says, "This food will ruin your day."

Oxygen -- or lack of it, in some cases -- jump starts the pathogens as well, as does moisture. Can you say, "BOTULISM"?! (Without treatment, you can kiss your life goodbye.)

The following list of foods have the right FAT TOM conditions that pathogens need to grow:

*milk and dairy products

*untreated garlic-and-oil mixtures (like the kind your cousin made you for Christmas!)

*sprouts

*heat-treated plant food, including beans and rice

*baked potatoes

*fish

*beef, pork and lamb (in other words, all the MEATS I frequently digest)

*poultry

*eggs

*shellfish

*sliced melons/cut tomatoes

*tofu and textured soy protein

Lovely. So not only do I get to wonder if kitchen staffs are washing their hands after they pick their noses. I also get to imagine them leaving the chicken on the counter for six hours to thaw, not cooking foods at high enough temps to kill microorganisms, and cross-contaminating raw fruits and veggies before placing them in my salad.  ;-(