What is meant by ‘food spoilage’?

The concept of ‘food spoilage’ refers to the degradation of food that affects its quality and safety. This process can involve various biological, chemical, and physical changes that render food unpalatable or unsafe for consumption. As food spoils, it may develop off-flavors, unpleasant odors, or changes in texture, making it less appealing. Moreover, spoilage can lead to the growth of pathogens, which increases the risk of foodborne illness. Understanding food spoilage emphasizes the importance of proper food handling, storage, and preparation techniques to maintain food safety and quality throughout its shelf life.

While improper storage can certainly contribute to spoilage, it is just one of the many factors that might lead to food degradation. Similarly, overcooking can alter the food's quality, but it does not necessarily imply spoilage in the traditional sense. Leaving food out for too long is a condition that can lead to spoilage, but it doesn’t encompass the wider range of factors that can impact food quality and safety. Thus, defining food spoilage as the degradation that affects both quality and safety captures the full breadth of its implications.