Why does cooked food last longer than raw food?
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19 Answers
Not all cooked food last longer than raw food. Most types of food have longer shelf life in their raw state. Take for instance rice, beans ,potatoes. But when you cook them without any form of preservatives, they tend to spoil easily. What matters is how you cook your food. Most food will decay because of water content. Bacteria thrives in warm moist environment. So if you are boiling and steaming, there's higher probability of decay because you are introducing liquid medium into the food but if you are roasting, grilling and frying,and the likes that do not involve liquids, these methods will allow the food to last longer since most of the water content will get evaporated by the heat.
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A raw food contains bacteria, microorganisms and the enzymes in the raw food are very active.Cooking the food means that the food undergoes heat and dehydration at the same time. Cooking the food at normal temperatures won't help out in preserving the food, the heat must be very high.
Heating the food will deactivate the enzymes present and kill them hence the food remain dormant.Dehydration on the other hand ensures that there no medium for the bacteria to move on freely.The enzymes present in the raw food are responsible for the spoilage. In case you put the cooked food again in a place where there is moisture it might spoil again since a medium will be created and the bacteria will be active again. That's why a cooked meal should be stored in a place that's moisture free.
Heating the food will deactivate the enzymes present and kill them hence the food remain dormant.Dehydration on the other hand ensures that there no medium for the bacteria to move on freely.The enzymes present in the raw food are responsible for the spoilage. In case you put the cooked food again in a place where there is moisture it might spoil again since a medium will be created and the bacteria will be active again. That's why a cooked meal should be stored in a place that's moisture free.
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Exposing raw food to heat during cooking kills the bacteria and any pathogen present which could spoil the food. Food naturally contains microorganisms which accelerate the spoilage witnessed in raw food. Also the ingredients used such as cooking oil, sugar, salt, honey they are preservatives. Hence cooked food stays longer.
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Am not quite sure but I think cooked food is most likely to be preserved way more than raw food because it has a lower level of bacteria.
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Most certainly @keibah....I agree with you. Not all cooked foods last longer than raw foods, except your definition of raw differs from ours. In fact drawing from my personal experiences with kitchen activities, raw foods last way longer than cooked foods.
If we were to rule out freezing and other forms of proper food preservation, then the majority of cooked foods will last only a couple of hours as supposed to raw foods. Most cooked foods kept enclosed without air gets spoilt very quickly. On the other hand, I buy and store raw foods without exercising any special preservation and they tend to last for months without any sign of getting spoilt. Take rice for instance. Raw rice can be stored for months in a dry place and it won't get spoilt. But cooked rice get spoilt without freezing or heating every now and then.
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The prepared food will last longer in the refrigerator. This is because the once-raw meat has been cooked, or more precisely heated for a specific period of time over a certain threshold temperature. By doing this, the meat is projected from microbes that might otherwise spoil it.
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Cooked food lasts longer because the heat from cooking destroys bacteria and other microorganisms that cause food to spoil. The heat also changes the chemical composition of the food, making it more difficult for bacteria to grow and reproduce. Additionally, cooked food is usually sealed in an airtight container, which helps protect it from external contamination.
Cooked food typically lasts longer than raw food due to several factors. Cooking involves the application of heat, which kills or inactivates many microorganisms, including bacteria, viruses, and parasites, that may be present in the raw food. This process not only reduces the microbial load but also denatures enzymes that can cause spoilage. Additionally, cooking can remove moisture from the food, making it less conducive to the growth of spoilage microorganisms. Furthermore, cooking can improve the food's taste and texture, making it more palatable and less likely to be discarded, thus extending its shelf life. However, it's important to note that even cooked food has a limited shelf life, and proper storage, such as refrigeration or freezing, is essential to prevent spoilage and foodborne illnesses.
Cooking kills harmful bacteria, reducing the risk of spoilage. Heat can destroy enzymes that cause food to ripen and decay. The removal of moisture during cooking inhibits microbial growth. Properly stored cooked food can create a less hospitable environment for spoilage organisms, extending its shelf life.
I believe cooked food last longer because of the different ways of preservation. When once food is refrigerated it stay solid and it will remain that way until it is ready to be eaten.unlike raw food that might be left bare and some flies perch on it and gets it contaminated which makes it go bad quick.
In a case like fresh tomatoes, this is a perishable one,if it isn't well preserve it sometimes get bad on its own,when once it get soften and it not immediately used, it goes bad that way.
Cooked food goes through the process of heating too,which hinder it from going bad,even if one warm a particular food so many times it wouldn't go bad it might just have a slight taste from when it was first cooked but not going bad.
In a case like fresh tomatoes, this is a perishable one,if it isn't well preserve it sometimes get bad on its own,when once it get soften and it not immediately used, it goes bad that way.
Cooked food goes through the process of heating too,which hinder it from going bad,even if one warm a particular food so many times it wouldn't go bad it might just have a slight taste from when it was first cooked but not going bad.
Why can't raw food go into the refrigerator too. I refrigerate, meet, beans, potatoes, fish etc. Raw food isn't always left bare.
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