Bacterial Growth Requirement

- The conditions that favor the growth of bacteria, yeast and molds can be easily remembered by the
acronym FATTOM (Food, Acidity, Time, Temperature, Oxygen and Moisture).

FOOD
- The presence of a sustainable food supply is the most important condition that affects bacterial growth.
Food provides energy and nutrients for bacteria to grow. High risk foods particularly protein foods such as
chicken and dairy products are rich in nutrients and moisture and so promote bacterial growth.

ACIDITY
- Disease-causing bacteria grow best at
acidity levels equivalent to pH 4.6 to 7.5.
The term pH is used to symbol to
designate the food’s degree of acidity.
The scale for measuring pH is from 0 to 1.
A pH of 7.0 is neither acidic nor basic
and is considered neutral food. A pH
less than 7.0 indicates that the food is
acidic. A pH range greater than 7.0 refers
to basic foods.

TEMPERATURE
- Temperature is probably the most important
factor that affects the growth of bacteria in food.
Most disease-causing bacteria grow within a
temperature range of 5 oC to 60 oC. This is the range
where microbial growth and reproduction are at
their peak (Temperature Danger Zone). Careful monitoring of temperature is the best way for a food
retail manager to prevent bacteria from growing on foods. There is an old saying “Keep cold foods cold
and hot foods hot.” This means that all cold foods should be stored at less than 41°F and all hot foods
held at more than 140°F (after proper cooking).

Classification of Microorganisms according to Temperature Requirements:

a. Psychrophiles- these cold-temperature loving microorganisms thrive in a temperature range of 0 oC
to 21 oC.
b. Mesophiles- these middle-range bacteria grow at temperature between 21 oC and 43 oC, with the
most rapid growth at human body temperature.
c. Thermophiles- heat-loving microorganisms, they grow best at temperatures above 43 oC.
TIME
- Because bacteria grow rapidly, it does not take long before many cells are produced.  If provided with the
optimum conditions for growth, bacteria can multiply to millions over a small period of time via binary
fission. This is when a bacterium divides in two every 20 minutes. A rule of thumb in the food industry is
that bacteria need about 4 hours, inclusive of the time food is between 5 oC to 60 oC, to grow to numbers
high enough to cause illness.

OXYGEN
- Bacteria require different amounts of oxygen to grow. Some require a lot of oxygen (aerobic), while others
cannot tolerate oxygen (anaerobic).
- Anaerobic bacteria grow well in vacuum packaged foods or in canned goods, where oxygen is not
available.
- Some bacteria only grow within a narrow oxygen range (microaerophilic) while other grows with or without
oxygen (facultative anaerobic).

MOISTURE
- Bacteria need moisture in order to grow. This is why they grow on foods with high moisture content such as
chicken. Foods that are dehydrated or freeze-dried can be stored for much longer as the moisture has
been removed.
- Scientists have determined that bacterial growth is greatly influenced by the amount of available water
which is designed with the symbol aw.
- aw is water not bound to the food and is available for bacterial growth. It is measured on a scale of 0-1.0.
Disease-causing bacteria can only grow in foods with an aw greater than 0.85.