In food safety, what does the term 'spoiling' refer to?

The term 'spoiling' in food safety predominantly refers to the process where food deteriorates due to microbial activity. This deterioration can be caused by various microorganisms, including bacteria, molds, and yeasts, which can lead to changes in the food's texture, flavor, appearance, and nutritional value. Spoiling can produce off-odors and harmful substances, making the food unsafe for consumption.

In contrast, packaging food is a method used to preserve its freshness and protect it from contamination, while adding preservatives is a technique specifically aimed at preventing spoilage by inhibiting microbial growth. Evaluating food quality involves assessing characteristics such as freshness, flavor, and safety, rather than the natural decline that occurs when food spoils. Thus, the definition of 'spoiling' is intricately linked to the negative effects of microorganisms on food products.