How to Prevent Food Spoilage

September 10, 2025
Clock Icon 5 min read

Understanding how to prevent food spoilage is essential for reducing food waste, saving money and protecting health. Spoiled food not only contributes to unnecessary costs but can also lead to foodborne illness if consumed. In this article, we’ll look at what food spoilage is, what causes food to spoil and how to prevent food spoilage, so that both households and food businesses can ensure food is safe, fresh and enjoyed at its best.

Spoiled mouldy bread

What is Food Spoilage?

Food spoilage refers to the process where food becomes unsuitable for consumption due to changes caused by microorganisms, enzymes or physical and chemical reactions. These changes can affect the safety, flavour, texture and overall quality of food.

Spoiled food is no longer safe to eat and should always be discarded to avoid health risks.

Signs of Food Spoilage

Look out for these common indicators that food may have spoiled:

  • A sour, off or unpleasant odour.
  • A change in colour, such as discolouration or greying of meat.
  • Altered texture, for example milk becoming clumpy, or foods becoming slimy or soggy.
  • Visible mould or unusual growths on the surface of food.
  • An unusual or rancid taste.

For example, a cake that has gone bad may develop an off smell, visible mould, sogginess or a dry, crumbly texture. Early recognition of these signs helps to prevent accidental consumption of unsafe food.

Food Spoilage Causes

Food spoilage can be caused by a combination of factors, including physical, chemical and biological contamination. This includes:

  • Microbial contamination, such as bacteria, moulds, yeasts and toxins, often as a result of incorrect handling or storage.
  • Enzymatic activity and oxidation reactions, which break down food quality.
  • Exposure to air and moisture, facilitating harmful microbe growth.
  • Poor packaging or storage methods that fail to protect food from oxygen or contaminants.
  • Intrinsic food factors, such as high water activity, pH, salt, sugar content and nutrient levels, that affect the food’s shelf life and susceptibility to spoilage.
  • Physical contamination, for example from foreign objects like hair, screws or stones.
  • Chemical contamination, including residues from cleaning products or pesticides.
  • Allergenic contamination, when allergenic ingredients inadvertently contact other foods. (NB: Whilst allergenic ingredients can render food unsafe for some people, this does not necessarily mean that the food has spoiled and it may still be safe for consumption for those without allergies.)  

The Importance of Safe Food Storage Temperatures

Maintaining safe food storage temperatures is vital for maintaining food safety and preventing food spoilage. To slow bacterial growth:

  • Perishable foods should be stored below 5 °C (or at least under 8 °C) in the fridge.
  • Foods must be kept out of the temperature danger zone (between 8 °C and 63 °C) where bacteria can multiply rapidly.
  • Chill cooked food quickly – ideally within 90 minutes – and avoid leaving it within the temperature danger zone (such as room temperature) for a prolonged period.
spoiled mouldy strawberries

How to Prevent Food Spoilage

Preventing food spoilage requires consistent good practice, whether in a family kitchen or a professional setting. It involves storing food safely, handling it hygienically and monitoring quality closely.

10 Ways to Prevent Food Spoilage

Below are our top 10 ways to prevent food spoilage in your business or at home:

  1. Always keep perishable foods refrigerated below 5 °C.
  2. Store frozen foods at -18 °C or lower.
  3. Apply the FIFO (First In, First Out) system: use older products before newer ones.
  4. Use airtight containers or appropriate packaging to limit exposure to air and moisture.
  5. Label and check use by and best before dates regularly and rotate stock accordingly.
  6. Avoid over-purchasing perishable items to reduce waste and ensure they are used before they spoil.
  7. Maintain rigorous personal hygiene and clean surfaces and equipment regularly to minimise microbial contamination.
  8. Separate raw and ready-to-eat foods in storage and preparation areas to avoid cross contamination.
  9. Cool hot food quickly (using methods like dividing into smaller portions or using ice baths) and refrigerate within 90 minutes.
  10. Discard any food showing signs of spoilage immediately.

Food spoilage results from a mixture of biological, physical and chemical factors, but applying safe storage, careful handling and vigilant monitoring can significantly reduce the risk. By understanding what food spoilage is and recognising what causes food spoilage, both households and food businesses can reduce waste, save money and ensure food safety standards are upheld.

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Food Safety