FOOD TECHNOLOGY

Detailed explanation-1: -Microorganisms, both spoilage and pathogenic, grow rapidly at room temperature. To slow microbial growth, the enzymatic and oxidation processes, store foods at lower temperatures. Read more about microorganisms and temperatures.

Detailed explanation-2: -Various factors cause food spoilage, making items unsuitable for consumption. Light, oxygen, heat, humidity, temperature and spoilage bacteria can all affect both safety and quality of perishable foods. When subject to these factors, foods will gradually deteriorate.

Detailed explanation-3: -Food starts to spoil when the temperature rises above 40 degrees. After food warms to that temperature, you have just two hours in which you can either return it to cold conditions or cook it.