spoilage

Before consuming, inspect all food for any signs of spoilage, and discard any canned goods that appear swollen, dented or corroded.

Fermentation, which is the basis of soy sauce production, is a technology that controls spoilage.

Perhaps most shockingly, over 60 per cent of this waste is avoidable food waste or food that could have been eaten but was thrown away for various reasons, including spoilage.

The damage also makes it easier for spoilage microbes to get in.

In the 1860s, French microbiologist Louis Pasteur discovered that heating wine and beer killed the organisms that caused spoilage, which then was a significant problem in France.