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Microscopic bacteria causes food to spoil.these tiny organisms , called spoilage bacteria , consume unprotected foods and produce waste products. food items should be stored in close tight container.

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When the food is cooked the cell wall (in plant products) or cell membrane (in animal products) of the food gets damaged and leads to entry of many microbes, increase in pH and also allows easy passage of air. Whereas uncooked food has a strong cell wall (in plant products) which does not allow the microbes to enter.
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