When food is exposed to air, microorganisms can land on the food and begin their work of breaking down the food for their own uses. When two or more of these culprits get together, they can accelerate the spoiling process even further. What causes these changes within foods? Some of the primary culprits are air, moisture, light, temperature, and microbial growth. They may also begin to turn colors, smell bad, and taste even worse! When this happens, you can feel these fruits and vegetables become less solid. Over time, though, those cell walls begin to break down. Some foods, such as fruits and vegetables, have thick cell walls that keep the food in an edible state for several days or even weeks. In other words, once you pick an apple, it begins to die immediately. When food is harvested, either in the form of vegetables, fruits, or meats (from animals), it becomes detached from the sources that gave it life. To the contrary, you should dispose of any food you believe may be rotten, so that you avoid the possibility of food- borne illnesses. Think about the many examples of spoiled food you've probably seen, felt, tasted, and smelled over the course of your life.Īlthough rotting is a natural process that all foods eventually go through if left exposed to the elements, you definitely don't want to eat food that you suspect is spoiled. The process of spoiling is a natural part of the life cycle of all foods, and it's easy to detect by smell, taste, feel, or sight.
What's going on here? What you just encountered was rotten food. But when you opened the container, your nostrils were assaulted with a stench that killed your appetite in a matter of seconds.
You spied a plastic container with leftovers from your favorite meal earlier in the week. Whew! What's that smell? You opened up the refrigerator door to grab a quick snack.
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