In the food industry, this is called 'temperature abuse'. It can lead to outgrowth of harmful bacteria, increase the rate at which food spoil and cause food quality issues.
When the Food has stayed too long at temperatures that are good for the growth of pathogens which is usually four hours or more, then the food is said to be subjected to time-temperature abuse.
The reason for the spoilage of food during time temperature of abuse can be:
A physical property is an aspect of matter that can be observed or measured without changing it. A chemical property may only be observed by changing the chemical identity of a substance.
