Spoiling, or rotting, is the process by which organic materials, such as food, break down due to the action of microorganisms like bacteria and fungi. This decomposition occurs when food is exposed to moisture, air, and warmth, creating an environment where these organisms can thrive. As they consume the food, they produce waste products that can lead to unpleasant odors and changes in texture and color. The spoiling process can be influenced by various factors, including the type of food and how it is stored. For example, fruits and vegetables, such as bananas and tomatoes, are more prone to spoilage due to their high moisture content. Proper storage methods, like refrigeration, can slow down the spoiling process and extend the shelf life of perishable items.