The main cause of food spoilage is invasion by microorganisms such as fungi and bacteria.

The correct answer is food spoilage.

Food spoilage may be defined as any change that renders food unfit for human consumption.

• 8.5.1 Microbial spoilage. Microbial spoilage is caused by microorganisms like fungi (moulds, yeasts) and bacteria.
• 8.5.2 Physical spoilage.
• 8.5.3 Chemical spoilage.
• 8.5.4 Appearance of spoiled food.

Food spoilage is the process leading to a product becoming either undesirable or unacceptable for human consumption (with associated changes involving alterations in taste, smell, appearance or texture). Microbial spoilage is often due to the growth and/or metabolism of spoilage bacteria, yeasts or moulds.

Various factors cause food spoilage, making items unsuitable for consumption. Microbial spoilage results from bacteria, molds, and yeast. While microorganisms may or may not be harmful, the waste products they produce when growing on or in food may be unpleasant to taste.

There are various factors which are responsible for food spoilage such as bacteria, mould, yeast, moisture, light, temperature, and chemical reaction.

• Bacteria. They are the most abundant microorganisms found on the earth.
• Protozoa.
• Fungi.
• Temperature.

5 characteristics of food spoilage:

• change in color.
• change in texture.
• smells bad.
• becomes softer than normal.
• undesirable taste.

10 Perishable Foods That Spoil Quickly

• Kale.
• Hummus.
• Cooked Grains.
• Yogurt.
• Fish.
• Cooked Vegetables.
• Hard-Boiled Eggs. While eggs might be packaged in their own natural packaging, they are still vulnerable to spoiling.
• Mushrooms. Once a mushroom is broken off of its root it has 10 days to be eaten, even less if they are sliced.

How to preserve food in the fridge

1. Keep meat uncut and wrapped until ready to eat.
2. Keep fruits and vegetables separate.
3. Evenly place food items on the shelves.
4. Avoid washing fresh produce.
5. Hot food items should be cooled first.
6. Freeze small quantities of food at a time.
7. Store washed fresh herbs in zip lock bags.

Use a paper towel to wipe away visual dampness from produce initially after purchase, as you place fruits and vegetables in the refrigerator. Check daily the condition of the fresh produce. Be vigilant and keep moisture from collecting in food storage containers or plastic bags, wiping away visual moisture.

How Food Spoils

• Microorganisms.
• Enzymes.
• Air.
• Light.
• Insects, Rodents, Parasites and Other Creatures.
• Physical Damage.
• Temperature.
• Time.

Spoilage is any change occurring in fruits and vegetables, making them inedible for human. The presence of air, high humidity, and high temperature as extrinsic factors during storage of vegetables and fruits increases the chances of microbial growth and spoilage.

Major causes of food deterioration include the following:

• growth and activities of micro-organisms, principally bacteria, yeasts and moulds;
• activities of natural food enzymes;
• insects, parasites and rodents;
• temperature, both heat and cold;
• moisture and dryness;
• air and in particular oxygen;
• light;
• time.

Fresh fruits and vegetables need low temperatures (32 to 55°F) and high relative humidities (80 to 95 percent) to lower respiration and to slow metabolic and transpiration rates. By slowing these processes, water loss is reduced and food value, quality and energy reserves are maintained.

Proper food storage helps to preserve the quality and nutritional value of the foods you purchase, and also helps make the most of your food dollar by preventing spoilage. Additionally, proper food storage can help prevent foodborne illnesses caused by harmful bacteria.

Storage times are different for each type of vegetable

Vegetable	How long?
Broccoli	3-5 days
Brussels sprouts	3-5 days
Cabbage	1 week
Carrots	3-4 weeks

But if they’re not handled properly, fruits and veggies can also become a source of food-borne pathogens. For example, they can become contaminated with listeria, salmonella, or other bacteria. Their taste, texture, and appearance can also suffer if they’re not stored properly.

As for the loss of nutrients, certain vitamins do dissipate after a vegetable is cut — those that are carried by water, like vitamin C, rather than fat, like vitamin D. But the amount of loss is determined by the storage temperature and the length of time the food remains exposed to the air.

Food drying is one of the oldest method of preserving food. In ancient times the sun and the wind would have naturally way dried foods. Evidence shows that Middle East and Oriental cultures actively dried foods in the hot sun: fish, meat, vegetable and fruits were also dried from the earliest times.

The National Center for Home Food Preservation recommends only preserving enough food to last one year. So that your home-canned foods taste great and are nutritious when you decide to eat them.

High acid foods such as tomatoes and other fruit will keep their best quality up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years. If cans are in good condition (no dents, swelling, or rust) and have been stored in a cool, clean, dry place they are safe indefinitely.

Examples of preserved foods include properly packaged refrigerated, frozen, canned, and dried products. The primary objective of food preservation is to prevent food spoilage until it can be consumed.

Canned foods are often thought to be less nutritious than fresh or frozen foods, but research shows that this is not always true. In fact, canning preserves most of a food’s nutrients. Protein, carbs, and fat are unaffected by the process.

Canned food is safe to be eaten directly from the can without being cooked. An integral part of the canning process requires food to be heated to the point that all bacteria spores are destroyed in the can. So, the simple answer is, yes, you can eat canned foods without cooking them.