Key Takeaways
- 48 million Americans get foodborne illness annually (CDC)
- FAT TOM: Food, Acidity, Temperature, Time, Oxygen, Moisture
- Biological hazards (bacteria/viruses) cause most foodborne illness
- High-risk groups: elderly, children under 5, pregnant women, immunocompromised
- Three types of contamination: biological, chemical, physical
Last updated: January 2026
7.1 Understanding Foodborne Illness
Foodborne illness (food poisoning) is caused by eating food contaminated with harmful microorganisms or their toxins.
Foodborne Illness Statistics
According to the CDC:
- 48 million Americans get sick from foodborne illness each year
- 128,000 are hospitalized
- 3,000 die
Types of Contaminants
1. Biological Hazards (most common):
- Bacteria
- Viruses
- Parasites
- Fungi (molds, yeasts)
2. Chemical Hazards:
- Cleaning chemicals
- Pesticides
- Toxic metals (lead, copper)
- Food additives
3. Physical Hazards:
- Glass fragments
- Metal shavings
- Jewelry
- Stones, pits
- Bones
- Hair
Conditions Bacteria Need to Grow: FAT TOM
Bacteria need six conditions to grow, remembered by the acronym FAT TOM:
| Letter | Factor | Ideal Conditions |
|---|---|---|
| F | Food | High protein, high carbohydrate |
| A | Acidity (pH) | Neutral: pH 4.6-7.5 |
| T | Temperature | Danger zone: 41°F-135°F |
| T | Time | 4+ hours in danger zone |
| O | Oxygen | Varies by bacteria type |
| M | Moisture | Water activity above 0.85 |
High-Risk Populations
Some people are more vulnerable to severe foodborne illness:
- Elderly (65+) - Weakened immune systems
- Young children (under 5) - Immune systems still developing
- Pregnant women - Immune changes during pregnancy
- Immunocompromised - HIV/AIDS, cancer, diabetes, organ transplant patients
For the Exam: Remember FAT TOM and the four high-risk populations. These are frequently tested topics.
Test Your Knowledge
What does FAT TOM stand for?
A
B
C
D
Test Your Knowledge
Which group is NOT considered a high-risk population for foodborne illness?
A
B
C
D
Test Your Knowledge
Which type of contamination is the most common cause of foodborne illness?
A
B
C
D