What causes food spoilage?

• A. Enzymes only
• B. Exposure to light
• C. The action of bacteria, moulds and yeasts
• D. Temperature control

Answer: (C)

Spoilage mainly comes from microorganisms—bacteria, moulds and yeasts—that grow in foods. They break down the food’s nutrients and produce waste products that cause off smells, sour tastes, slime, gas pockets and visible changes in texture and color. Their growth happens when moisture, nutrients and suitable temperatures are present, so controlling temperature and moisture slow spoilage by limiting these microbes. Enzymes can contribute to deterioration in some foods, but they don’t explain the widespread spoilage seen across many foods the way microbial growth does. Light exposure can affect certain products, but it isn’t the primary cause of spoilage overall, and temperature control is a way to prevent spoilage rather than a direct cause.