Sorry if this doesn’t help but here’s what I found:
Cooked food is bruised, denatured and cut up so that more surface area of the food is available to air and bacteria. Naturally, bacteria has an advantage here compared to an unprocessed food. This is why a cooked food can be more susceptible to spoilage than an uncooked food. 801 viewsView 2 Upvoters Related Questions (More Answers Below)
