noun food that has spoiled or become unfit for consumption
Spoilage refers to the process of food becoming unfit for consumption due to bacterial growth, oxidation, or other factors.
Spoilage of crops or harvested produce can occur due to improper storage or handling, leading to waste and reduced profitability.
Retailers must monitor and manage spoilage of perishable goods to ensure product quality and customer satisfaction.
Spoilage can impact transportation and storage logistics, requiring special handling procedures for temperature-sensitive products.
Spoilage can result in significant financial losses for companies if not properly managed and controlled.
In the context of writing, spoilage may refer to the deterioration or decay of perishable goods, which can be used as a metaphor for the decline of a character or plotline in a story.
Psychologists may use the concept of spoilage in the context of cognitive processes, such as memory decay or information loss over time.
Chefs often deal with spoilage in the kitchen, referring to food that has gone bad and is no longer safe to eat.
In supply chain management, spoilage can refer to the loss of perishable goods during transportation or storage, leading to financial losses for the company.