Robin Burden answered
Raw fish and chicken are considered to spoil fast, and berries, bananas, broccoli and green beans all go off relatively quickly too.
Any fresh food - when put into a bacteria-friendly environment - will begin to spoil rapidly.
Essentially, food begins to spoil as soon as it is attacked by micro-organisms like bacteria or yeast.
What food spoils the fastest?
I'd say raw fish and other uncooked seafood has the potential to spoil very quickly. Outside a refrigerator, bacteria can multiply to dangerous levels on seafood within a few hours. Chicken also falls into the 'red zone' of food deterioration.
In terms of spoiling through ripening, several fruits and vegetables are also considered fast-spoiling. Fruits and vegetables release or breathe out a gas called ethylene, which softens the flesh of the produce in question.
What fruit and vegetables spoil the quickest?
Raspberries are notorious for becoming soft and moldy within a couple of days - and other types of soft fruit like strawberries fall into a similar category.
Green beans and broccoli are also ethylene-sensitive, so keeping them next to fruits in a bowl or fridge is a bad idea, because this will speed up their already fairly short ripening and spoiling process.
Anything that already contains a high-level of bacteria has the potential to spoil very quickly. Milk and yogurt expire within a short time because of this.
Any fresh food - when put into a bacteria-friendly environment - will begin to spoil rapidly.
Essentially, food begins to spoil as soon as it is attacked by micro-organisms like bacteria or yeast.
What food spoils the fastest?
I'd say raw fish and other uncooked seafood has the potential to spoil very quickly. Outside a refrigerator, bacteria can multiply to dangerous levels on seafood within a few hours. Chicken also falls into the 'red zone' of food deterioration.
In terms of spoiling through ripening, several fruits and vegetables are also considered fast-spoiling. Fruits and vegetables release or breathe out a gas called ethylene, which softens the flesh of the produce in question.
What fruit and vegetables spoil the quickest?
Raspberries are notorious for becoming soft and moldy within a couple of days - and other types of soft fruit like strawberries fall into a similar category.
Green beans and broccoli are also ethylene-sensitive, so keeping them next to fruits in a bowl or fridge is a bad idea, because this will speed up their already fairly short ripening and spoiling process.
Anything that already contains a high-level of bacteria has the potential to spoil very quickly. Milk and yogurt expire within a short time because of this.
