Untreated cider must frequently suffers from acetobacter contamination causing vinegar spoilage. Spoilage enzymes are also inactivated during pasteurization. Smoking is used to preserve salmon against microorganism spoilage. Available water is necessary for the microbial and enzymatic reactions involved in spoilage. A good example is the succession of microorganisms during milk spoilage. Bacteria are responsible for the spoilage of food. In this way, the food will remain safe from microbial spoilage. Ribotyping is shown to be a method to isolate bacteria capable of spoilage. It is breathable and so resists condensation and associated spoilage of contents. In many items, moisture encourages the growth of mold and spoilage. They are the main organisms involved in the spoilage of tomato products. Preservation techniques are needed to prevent fish spoilage and lengthen shelf life. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. It is potentially useful as a natural extract that prevents fruit spoilage. Food is replaced daily in order to prevent spoilage.