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 causes fat oxidation.
Light exposure also often means heat exposure, which causes food to become an ideal breeding ground for bacteria and other microorganisms. The presence of bacteria accelerates food spoilage because the organisms feed on the food, causing decay. Other factors that accelerate food spoilage include time, physical damage, presence of pests, air exposure and enzyme activation. Proper food storage minimizes spoilage by addressing all these factors.