Which of the following conditions is NOT part of the FATTOM acronym?

FATTOM is an acronym used to describe the conditions that affect the growth of foodborne pathogens. It stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture. By understanding this acronym, food safety professionals can identify and control factors that contribute to the risk of foodborne illnesses.

In this context, the condition that is NOT part of the FATTOM acronym is minerals. While minerals are important for many biological processes and can have health benefits, they do not fall under the critical conditions that pathogens need to thrive. The other conditions – acidity, moisture, and temperature – directly influence the growth and survival of microorganisms in food, making them essential considerations in food safety practices.