What causes rotting in food?

Food rotting, also known as food spoilage, is primarily caused by the growth of microorganisms like bacteria, yeasts, and molds. These microorganisms thrive in a moist, warm environment and obtain nutrients from the food itself, eventually leading to its decomposition. Each type of microorganism causes different forms of spoilage:

1. Bacteria: Bacteria are single-celled organisms that reproduce rapidly, especially in temperatures between 40°F and 140°F (4°C and 60°C). This range is often referred to as the "danger zone" for food safety. Common foodborne bacteria include Salmonella, E. coli, and Listeria, which can cause various foodborne illnesses.

2. Yeasts: Yeasts are fungi that can grow both in the presence or absence of oxygen (aerobic and anaerobic conditions). They ferment sugar and carbohydrates present in food, converting them into alcohol and carbon dioxide. This can sometimes be beneficial in food production processes, such as fermentation for the production of beer, wine, and yeast-based baked goods.

3. Molds: Molds are also fungi, but unlike yeasts, they exclusively require oxygen for growth. Molds typically develop on the surface of food, forming fuzzy or powdery white, black, green, or blue spots. These moldy or fuzzy foods have undergone "mold growth" and may no longer be safe to consume, as molds can produce toxic compounds known as mycotoxins.

-Environmental factors such as temperature, moisture, oxygen, and pH also influence the growth and proliferation of microorganisms. For example, warm and humid conditions accelerate decay while low temperatures (like refrigeration) can slow the process.

By proper food handling practices, refrigeration, pasteurization, and the use of food additives or preservatives, the growth of these microorganisms can be controlled or inhibited, thereby preventing or delaying food rotting. Understanding the causes of food spoilage is crucial for preserving food safety and quality.