What happens to practically all foods upon storage?

The process of food storage inherently leads to deterioration due to various factors such as microbial activity, enzymatic reactions, and chemical changes that occur over time. This deterioration can manifest in different ways, including changes in taste, texture, aroma, and nutritional value.

Microbial growth, which can include bacteria, molds, and yeasts, is a significant contributor to food spoilage. Even in refrigerated or frozen conditions, some microorganisms can survive and slowly lead to spoilage. Additionally, enzymes in the food can cause changes even in the absence of microbial growth.

Chemical reactions, such as oxidation, can also impact food quality, causing rancidity in fats and loss of vitamins and other nutrients. Conditions like temperature, humidity, light exposure, and the presence of oxygen can expedite these processes, leading to a reduction in shelf life and overall quality of the food.

In contrast, the suggestions regarding specific timeframes for becoming unsanitary are not universally applicable to all foods, as the rate of spoilage can vary widely based on the type of food, storage conditions, and initial quality. Not all foods become unsanitary after a set window of time, as some may remain safe and consumable long beyond those suggested periods.