Food spoilage is the process by which food deteriorates to the point it is not edible due to microbial growth, enzymatic activity, or chemical reactions. Spoilage can manifest as changes in texture, color, odor, and taste. Foods can be classified as perishable, semi-perishable, or non-perishable based on their stability. Understanding the different types of spoilage and the causative agents helps in developing effective preservation methods.
