Effects of Storage Conditions on Spoilage - Oxygen and temperature are the two most important factors that influence the type of microbial growth and spoilage of food during storage.
Oxygen: The presence or absence of oxygen determines the types of organisms tbat can multiply and the kind of spoilage produced. Moulds and aerobic bacteria: grow only where there is plenty of air and chiefly cause surface spoilage. Yeast and facultative bacteria can grow in closed containers as well as when exposed to the air. Clostridia and other organisms bring about spoilage of food under strict anaerobic condition.
