why the cooked food spoil soon but not uncooked food. Give your reasons
Answers
Answered by
145
1. Raw or uncooked food have enzymes protecting them from environment.
2. when they are heated up all the enzymes get destroyed
3. the bacteria that are naturally covering the food, to give protection are also damaged.
4. The ingredients used during cooking food, increases its spoilage
Hope it is clear.
hence cooked food spoil soon but not uncooked food.
2. when they are heated up all the enzymes get destroyed
3. the bacteria that are naturally covering the food, to give protection are also damaged.
4. The ingredients used during cooking food, increases its spoilage
Hope it is clear.
hence cooked food spoil soon but not uncooked food.
Answered by
41
Most things you cook come in packaging which halfway protects it from spoiling, alongside the temperature where it's being stored. Don't think that packaged goods can't go bad. After cooked food has been left out for a bit, it's constantly under the attack of air decomposition that slowly eats away at it. More notable when the food is left in a warm or hot environment
Similar questions