Which type of foods are characterized by their tendency to decay quickly?

Perishable foods are those that have a high moisture content and are highly susceptible to spoilage due to microbial growth, enzymatic activity, and oxidation. These foods, which include items such as fresh fruits, vegetables, dairy products, meat, and seafood, require careful storage and handling to minimize the risk of decay. They typically have a short shelf life, often measured in days to a couple of weeks, depending on the type of food and storage conditions.

The reason perishable foods decay quickly is due to their natural composition. For example, fruits and vegetables have a high water content, which provides an ideal environment for bacteria and mold to thrive. Dairy products can spoil due to the growth of pathogenic bacteria if not kept at proper temperatures. Therefore, understanding that these foods require refrigeration or freezing immediately after purchase helps prevent foodborne illnesses and waste.

In contrast, non-perishable foods are those that can be stored for extended periods without spoiling, such as grains, dried beans, and canned goods. Frozen foods are typically processed and stored at low temperatures to retain quality and safety over time, while canned foods are sealed to prevent decay and have a long shelf life.