Food spoilage is caused by bacteria, yeasts, fungi, the food's own enzymes, insects, temperature fluctuation and oxidation. When eaten, food that is spoiled by bacteria or other microbes presents a disease hazard to huma... More »

Common agents of food spoilage and deterioration include temperature, light, moisture, microbial growth and oxygen. Certain oxidizing enzymes that occur naturally in food can also cause degradation. Food that is spoiled ... More »

When food is slaughtered or harvested, its animal or plant tissue begins to decay. Without these tissues, microorganisms, such as molds, yeasts and spoilage bacteria, eat away at foods and cause the spoiling process. Oth... More »

Common agents of food spoilage and deterioration include temperature, light, moisture, microbial growth and oxygen. Certain oxidizing enzymes that occur naturally in food can also cause degradation. Food that is spoiled ... More »

According to the University of Nebraska - Lincoln, light is one of the compounding factors that leads to food spoilage. Specifically, light leads to loss of food quality by degrading the color and flavor and it also caus... More »

Food safety temperatures may refer to the minimum required temperatures for cooking, storing and reheating various types of food, in order to avoid the growth of illness-causing bacteria. The temperature at which these b... More »

www.reference.com Food Food Storage Food Spoilage

Food should not be kept in the range of 135 to 140 degrees Fahrenheit for more than an hour; heating food to 165 degrees Fahrenheit kills any bacteria and is safe to consume. The 40 degrees to 140 degrees Fahrenheit rang... More »