This document discusses food spoilage, which is the process by which food deteriorates and becomes unacceptable for human consumption due to microbial or biochemical changes. It identifies several factors that influence spoilage, including intrinsic properties of the food itself as well as extrinsic environmental conditions. Specific examples of spoilage are provided for various foods like bread, sugar, honey, maple syrup and candies. Microbial growth and activities like production of gases or pigments are identified as primary causes of spoilage in different foods. Maintaining proper moisture levels and packaging are emphasized as ways to prevent or delay spoilage.