causes of food spoilage

• MICROORGANISMS bacteria, moulds, yeast, fungi
• ENZYMES speed up the process of decay to enable bacteria to absorb nutrients and reproduce
• INSECTS AND RODENTS leave behind bacteria, urine and faeces
• CHEMICAL REACTIONS the reactions between the food, oxygen and moisture
• ENVIRONMENTAL FACTORS such as warmth, pH, oxygen and moisture
• TIME the speed of spoilage is determined by hygiene, correct storage and temperatures
• Food spoilage is a natural process caused by bacteria, mould, fungi and yeasts
• Once a food item is picked, harvested, slaughtered, stored or cooked,microorganisms will start a gradual decay process, eventually making the food unsafe to eat
• Food spoilage happens more quickly when warmth, oxygen and moisture are present, and in the case of perishable foods, for example raw and cooked meats and fish, dairy foods, fruit and vegetables.
• How quickly a food will spoil determines its'use-by date'