What type of spoilage is caused by microorganisms?

Microbial spoilage refers to the degradation of food quality due to the action of microorganisms such as bacteria, mold, and yeast. These organisms can produce byproducts that alter the taste, smell, texture, and overall safety of food, leading to spoilage. Microbial activity can result in various forms of decay, fermentation, and contamination, which can cause foodborne illnesses.

In contrast, other forms of spoilage are caused by different factors. Chemical spoilage involves reactions that alter the chemical composition of food, such as oxidation or the action of enzymes, but does not primarily involve microorganisms. Physical spoilage typically includes changes such as bruising or drying that do not involve biological action. Lastly, enzymatic spoilage is related to the natural enzymes present in food that can cause deterioration, but again, this process is distinctly separate from the role of microorganisms. Thus, microbial spoilage is specifically characterized by the impact of harmful microorganisms, making it the correct identification in this context.