FAT TOM: Factors Contributing to Food Spoilage

What does the 'M' in FAT TOM stand for?

• Microbes

• Mold

• Meat

• Moisture

Which of the following is NOT a factor in FAT TOM?

• Acidity

• Temperature

• Time

• Light

Why is it important to control the temperature of food?

• To enhance flavor

• To prevent bacterial growth

• To improve texture

• To increase shelf life

Which preservation technique involves removing oxygen?

• Canning

• Pickling

• Drying

• Salting

What pH level is considered acidic enough to inhibit bacterial growth?

• Below 4.5

• Exactly 7

• Above 7

• Between 5 and 6

Which preservation method works by lowering water activity in food?

• Fermentation

• Drying

• Freezing

• Pasteurization

What does the 'T' in FAT TOM stand for?

• Taste

• Time

• Temperature

• Texture

Which of the following is a common effect of improper food storage?

• Improved texture

• Bacterial contamination

• Enhanced flavor

• Increased shelf life