Question

cooked food spoil in less time than raw food. justify this statement ​

Answer 1

Answer:

because it contains citric acid

Answer 2

Cooked food spoil in less time:

Yes, cooked food gets spoilt more quickly than raw foods. When we cook the food, we actually precipitate the proteins that are present in Colloidal solutions inside the raw food.

Also, the heat used during cooking, makes the polysaccharides break into oligosaccharides, the protein chains get precipitated and also broken into smaller chains, the fats also get loosened from one another. All these factors make it easier for the bacteria and Fungi to work well on the food and spoil it quickly.