Which factor is NOT a contributor to food spoilage?

Coloration is not a contributor to food spoilage because it does not affect the internal conditions or the pathogen growth that leads to spoilage. Unlike temperature and humidity, which create environments that can accelerate spoilage processes by promoting the growth of bacteria, mold, or yeast, coloration itself is a characteristic of food that can indicate freshness or ripeness but does not influence its degradation.

Temperature and humidity are critical factors, as they can directly impact the growth of microorganisms. For instance, high temperatures can foster conditions for pathogenic bacteria, while excessive humidity can promote mold growth. Microbial activity is the primary cause of food spoilage, as various bacteria, yeasts, and molds break down food, making it unsafe to eat. Thus, coloration, while it may give some visual cues about food quality, does not play a direct role in the spoilage process.