What term describes the decomposition of food by bacteria, molds, enzymes, and chemicals?

The term that accurately describes the decomposition of food by bacteria, molds, enzymes, and chemicals is spoilage. Spoilage occurs when food undergoes physical, chemical, or biological changes, leading to a decline in quality, safety, and palatability. This process can be initiated by various factors, including microbial growth and enzymatic reactions, which break down food components, resulting in undesirable flavors, textures, and odors.

Understanding spoilage is crucial in food safety management because it directly impacts the freshness and edibility of food products. Recognizing the signs of spoilage helps in preventing foodborne illnesses and ensuring that food is safe for consumption. The other terms, while related to food safety, do not specifically refer to the natural breakdown process that results in spoilage. Contamination refers to the presence of harmful substances or microorganisms in food, fermentation describes a specific metabolic process used in food preservation, and preservation encompasses methods used to extend the shelf life of food and prevent spoilage rather than the process itself.