What is a common characteristic of perishable foods?

Perishable foods are often characterized by their tendency to undergo quick decay or spoilage due to their high moisture content and nutrient levels that promote microbial growth. Items such as fruits, vegetables, dairy products, and meats typically have a limited window in which they are safe to consume before they begin to deteriorate.

This rapid spoilage necessitates proper storage conditions, usually requiring refrigeration or freezing to extend their shelf life and safety. The understanding of this characteristic is crucial for managing food safety and preventing foodborne illnesses.

The other characteristics mentioned, such as long shelf life, being stable at room temperature, and being highly processed, do not apply to perishable foods. In fact, these attributes are more aligned with non-perishable or shelf-stable foods, highlighting the importance of recognizing the unique handling and storage needs of perishable items.