There can be spoilage that may not be detected ,this is one of the reasons why industries struggling with food spoilage , almost a third of all food produced globally is lost, damaged, or wasted, costing more than $35 billion per year. The higher the temperature gets; the faster food will deteriorate, for every 18 °F rise in temperature within the temperature range where most food is handled (50 °F to 100° F), the rate of chemical reaction is approximately doubled.