A food that is not safe for eating may have illness-causing organisms. When foods are kept too long or stored improperly, they spoil. Some kinds of spoilage makes foods harmful to health, some do not, and it is not always possible to distinguish between the two kinds. Remember that bacteria need food and moisture to survive. They will thrive on some foods better than others.
Protein encourages bacterial growth, acids slow it down.
Foods such as meat, fish, poultry, eggs, and milk are moist and high in protein. Foods low in protein, high in acid, or dry are more likely to be bacteriologically safe. Inc. PageWise makes no representations about the content published on this site. PageWise hereby disclaims all warranties and conditions with regard to this information, and user agrees that all such use is at its own risk. If you are under 18, please do NOT opt-in to receive email offers on this page.