8.6.2  Environmental conditions

No matter whether food is fresh or processed, the rate of its deterioration or spoilage is influenced by the environment to which it is exposed. The exposure of food to oxygen, light, warmth or even small amounts of moisture can often trigger a series of damaging chemical and/or microbial reactions. Changing the environment can help to delay spoilage. For example, storing foods at low temperatures reduces spoilage because both microbial and enzymic decay is faster at higher temperatures.