Which factor in FATTOM relates to how acidic or alkaline a food item is?

The factor in FATTOM that relates to how acidic or alkaline a food item is specifically refers to acidity. In food safety, acidity plays a crucial role in determining the potential for microbial growth; many harmful microorganisms prefer a neutral pH environment (around 7), while others can thrive in either very acidic or very alkaline conditions.

Low-acid foods, such as meats and certain vegetables, have a higher pH, making them more susceptible to bacterial growth if not properly processed or stored. Conversely, high-acid foods, like fruits and pickled items, inhibit the growth of many pathogens due to their lower pH. Understanding the acidity of food is vital for food safety management, as it influences preservation methods and shelf life.