HUMAN NUTRITION

Detailed explanation-1: -In short, perishable foods are those that spoil or “go bad” quickly if they’re not stored at certain temperatures, whereas non-perishable foods have longer shelf lives and can be stored at room temperature.

Detailed explanation-2: –The vegetables which are kept in hot conditions can get in contact with the microorganisms easily. Thus, they get spoiled rapidly.

Detailed explanation-3: -Perishable foods are those likely to spoil, decay or become unsafe to consume if not kept refrigerated at 40 °F or below, or frozen at 0 °F or below. Examples of foods that must be kept refrigerated for safety include meat, poultry, fish, dairy products, and all cooked leftovers.