The word "spoilage" is correct and usable in written English.
It is typically used to refer to the process of food or other perishable items becoming spoiled or unusable due to decay or deterioration. Example: "The spoilage of the fruits was accelerated by the high temperatures during transport." Alternatives include "decay" or "deterioration."
Banknotes containing it would produce distinctive colours when stretched, unlike counterfeits made from other materials.To use the film to detect food spoilage, Dr Baumberg proposes adding a sprinkle of carbon particles even smaller than the polystyrene spheres.
It would also reduce the spoilage that inevitably occurs along the way, says Dickson Despommier, a professor of public and environmental health at Columbia University in New York who is widely regarded as the progenitor of vertical farming, and whose recently published book, "The Vertical Farm", is a manifesto for the idea.
Western spoilage is a result of personal habit and law.
That would have allowed air to circulate, reducing the risk of fungal spoilage and providing some protection against rodents.
Australia has high rates of "informal" ballots, but in its worst election, in 1987, the spoilage rate was only 5%.
Meat preservation helps to control spoilage by inhibiting the growth of microorganisms, slowing enzymatic activity, and preventing the oxidation of fatty acids that promote rancidity.
Proper washing and sanitizing of eggs eliminates most Salmonella and spoilage organisms deposited on the shell.
Certain spoilage organisms (e.g., Alcaligenes, Proteus, Pseudomonas, and some molds) may produce green, pink, black, colourless, and other rots in eggs after long periods of storage.
Generally, food-borne microorganisms can be classified as either food-spoilage or food-poisoning, with each presenting unique characteristics and challenges to meat product safety and quality.
Baked goods containing such high-moisture adjuncts as pastry creams and pie fillings are susceptible to contamination by food-spoilage organisms, including Salmonella and Streptococcus.
It seems plain, rather, that at least the non-spoilage qualification is satisfied, because money does not spoil.
