Question

Why the cooked food spoil soon but not uncooked food.Give reasons

Answer 1

Here is ur answer...
Cooking softens the exterior of vegetables as well as the cell walls within them. This allows the entry of bacteria and molds that would be kept out by the waxy out layers of the plant.

Cooking also denatures many of the chemicals plants have developed to avoid infection by bacteria and molds. Without this chemical defense, intruders have an easier time making entry...
Thnx

Answer 2

There are a lot of factor which contributes to spoiling of food ,  major one are-
>outside environment
>temperature of the surrounding 
>presence of preservatives
>cooking method
and some more... 

Cooking makes vegetables soft and slurry but depending on method like if we do steaming only than the chances are less as compared to boiled one. Similarly , if you are living in sub-zero temp. area like leh or siberia then you can be rest assured as there will be no bacteria in the environment. 
Also, during time of monsoon (i.e rainy season) food are most likely to be spoiled easily .

Adding preservatives like vinegar and other, can help to delay development of bacteria.

hope it helped a bit .. :)