why do the cooked food spoil soon but not uncooked food
Answers
Answered by
2
cooked food spoil earlier than the uncooked foods because
immediately after cooking bacterias will find the way to invade the food with zero competition.
the reason for these microorganisms existence is cooked food has more moisture content , high temperature, and high acid range because of this food spoil so early.
immediately after cooking bacterias will find the way to invade the food with zero competition.
the reason for these microorganisms existence is cooked food has more moisture content , high temperature, and high acid range because of this food spoil so early.
Answered by
2
Because after cooking the food becomes moist and its ability to withstand bacterial infection reduces
As during cooking, The food material goes under certain reactions due to the heat provided to it.
These reactions make the food weak and easy for us to digest.
And that's why, cooked food which is weaker in comparison with raw food spoils easily
Please mark this answer The Brainliest If it helps you
As during cooking, The food material goes under certain reactions due to the heat provided to it.
These reactions make the food weak and easy for us to digest.
And that's why, cooked food which is weaker in comparison with raw food spoils easily
Please mark this answer The Brainliest If it helps you
Similar questions