Anything that has enough moisture to support bacterial growth.
Warm and/or humid conditions. If intermediate moisture foods are exposed to warm enough, or humid enough, conditions, moisture will either enter the food or stick to the surface of the food. If the moisture of the food increases, microorganisms will start to grow and spoil the food.
Food spoilage happens when bacteria in the food is allowed to grow. The food heats up to room temperature or hotter and the bacteria grow allowing it to spoil.
because of there heat and gas and loses its moisture
Dehydrating food removes moisture, which is essential for bacteria to grow. Without moisture, bacteria cannot thrive and spoil the food, allowing dehydrated food to have a longer shelf life. Additionally, packaging dehydrated food in airtight containers further prevents bacterial contamination.
Because food grains contain moisture that promotes the growth of fungi and mould on grains and spoil food grains.And that's why harvested crops are dried in the sun.
by letting too much or too less moisture get into them
Strawberries spoil quickly because they have a high moisture content, thin skin, and high sugar content.
Crackers are dry. Spoilage requires moisture.
If food particles remain in the teeth , it can spoil your teeth quickly.
Food can spoil anywhere. If it is left in the temperature danger zone, food will spoil faster. The temperature danger zone is between 145 degrees and 45 degrees.
no