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Food spoilage refers to the deterioration in the quality, taste, texture, and safety of food products, rendering them unappetizing or potentially harmful to consume. This deterioration is primarily caused by the action of microorganisms such as bacteria, molds, and yeasts, as well as enzymes and external factors like oxygen exposure and temperature fluctuations.
As a result of food spoilage, the appearance, smell, taste, and nutritional value of the food can be negatively affected, making it unsuitable for consumption. Proper storage, handling, and preservation techniques are essential to prevent or slow down the process of food spoilage.

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