The deterioration of food so it becomes unpalatable or unsuitable, shown by changes in smell, taste, texture or appearance.
Not necessarily. Spoilage is mainly a quality issue and spoiled food is often obviously off but may not contain pathogens. However, badly spoiled or off food should not be sold or served.
Spoilage micro-organisms such as bacteria, yeasts and moulds, natural enzymes in the food, and chemical and physical changes over time. Warmth, moisture and time all speed up spoilage.
Spoilage changes how food looks, smells or tastes and is a quality problem. Pathogen contamination is a safety problem and often leaves no visible sign, so food can be unsafe without appearing spoiled.
Keep food chilled or frozen, store it correctly, rotate stock using FIFO, observe best-before and use-by dates, and check the quality of deliveries on arrival.
Yes. Best-before dates relate to quality rather than safety. Food may still be safe to eat after its best-before date but may have started to lose quality, whereas use-by dates are about safety.