4 degrees Celsius - 60 degrees Celsius is the 'danger zone' aka when food spoils.
In Fahrenheit, the Temperature Danger Zone is considered 40°F to 140°F. The concern here is actually about growth of pathogens. Spoilage occurs at temperatures cooler than 40°F, as anyone who has cleaned out a refrigerator can attest. Spoilage always has a time-temperature relationship. The warmer it is, the faster it will spoil. Thermophiles can cause spoilage above 140°F, but pathogens don't like that temperature.
Temperature most certainly does affect how food spoils. Freezing will stop the growth of spoilage organisms, but it can still become rancid - which could be considered a type of spoilage. Refrigeration slows the growth of most spoilage organisms - but doesn't stop it. Most spoilage and pathogenic microbes like the same temperatures we do and will grow rapidly at temperatures we find comfortable.
This food will spoil fast. In a matter of a day or two this food can spoil. This food should be eaten soon after getting it. It can be frozen for use later.
it spoil the child habbit and health . so that many diaseases take place.
If food particles remain in the teeth , it can spoil your teeth quickly.
Because heat contributes to accelerated and better protein (or enzyme) activity.
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
Every cheese can spoil.
yes
idk
Yes, with the exception of honey all food will eventually spoil.
it reproduses on the food and spreads its toxins
Primarily to try to keep food fresh and not spoil. To make food not spoil so quickly is the true use of a refrigerator.