What does spoilage refer to?

Spoilage refers specifically to the process by which food becomes unwholesome and unfit for consumption. This can be caused by factors such as microbial growth, enzymatic reactions, or physical damage to the food. When spoilage occurs, the food may develop off-flavors, unpleasant odors, and changes in texture and color, making it unsafe to eat and reducing its nutritional value.

In contrast, preservation involves methods used to prolong the quality and safety of food, while cooking refers to the application of heat to food, which can sometimes help prevent spoilage rather than create it. The addition of preservatives aims to prevent spoilage by inhibiting the growth of spoilage organisms or slowing chemical changes, thus keeping food safe to eat for a longer period. Therefore, the correct definition of spoilage distinctly aligns with the notion of food becoming unwholesome.