Question

3. Spoilage of food is a
a. chemical change
c. slow change
b. irreversible change
d. all of these​

Answer 1

Answer:

Chemical food spoilage is an unwanted quality change in a foodstuff, such as staling, discoloration, the development of off-flavours and odours (e.g. rancidity), and thinning of sauces. It can be caused, for example, by enzymic or microbial activity, oxidation or external tainting.

Explanation:

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Answer 2

D. all of these

as it takes time for food to get spoiled, for once spoiled cannot come back to its real state