Why does food spoil faster when it is not refrigerated?

Answer 1

different foods have different chemical components but the main thing is that they respond to different temperatures. the food danger zone is 41 - 140 but to make sure meat is cooked properly (meaning all dangerous germs on the surface of the food is dead), the temp is 155 while chicken is 165 and fish is 145

Answer 2

In short all food has bacteria on it and left in room temperature allows this bacteria to grow. spoilage of food is nothing more then bacteria growing on the food the foul smell from spoiled food - that's bacteria and that's what breaks down your food what we know as (rotting).

Answer 3

That is because of the oxygen outside. When food meet oxygen, it is likely to spoil. That is why you need to keep the refrigerator closed, so oxygen won't go in there and spoil the food.

Answer 4

Refrigerated food takes longer to spoil because the cold slows down the decaying process. It also stops fungi and mold from growing quickly.

Answer 5

Because warm temperatures speed up the micro-organisms which makes the food spoil faster

Answer 6

Typically warm condition can promote decomposition and bacteria growth.

Answer 7

Their are many germs spreading outside your fridge instead of inside.