Which practice helps avoid spoilage in food items?

Storing food at consistent and correct temperatures is crucial for preventing spoilage. Temperature control plays a significant role in inhibiting the growth of bacteria, mold, and yeast, which can lead to foodborne illnesses and spoilage. Keeping food at the appropriate temperature ensures that it remains safe to eat and maintains its quality for a longer period.

For example, perishable items such as meat, dairy products, and certain fruits and vegetables should be refrigerated to slow down microbial growth. Similarly, freezing food can halt spoilage processes for much longer durations.

In contrast, exposing food to air while stored increases the likelihood of oxidation and moisture loss, which can accelerate spoilage. Using food after the expiration date can compromise safety and quality, as manufacturers set these dates based on food safety research. Leaving food out on countertops allows it to enter the "danger zone" (between 40°F and 140°F), where bacteria can thrive rapidly, increasing the risk of spoilage and foodborne illnesses.