Perishable

Perishable describes goods that spoil, decay, or lose quality rapidly after harvesting, slaughter, or production. Perishability arises from biological processes such as enzymatic reactions, microbial growth, and oxidation. The rate at which something perishes depends on intrinsic factors, including water activity, pH, nutrient content, and fat level, as well as external conditions like temperature, humidity, light, and oxygen exposure. Perishable items require careful handling from harvest or production through storage and distribution to minimize spoilage and prevent foodborne illness.

Common perishables include fresh fruits and vegetables, dairy products, meat and poultry, seafood, eggs, and bakery items with cream or moisture. Some non-food items and goods, such as medicines, lab specimens, and certain chemicals, are also considered perishable because they degrade or become unsafe quickly if not stored properly. In commerce, perishable goods are typically stored at controlled temperatures and prioritized in transport to extend shelf life.

Preservation methods extend perishables' usable life. These include cooling or freezing, canning, drying, pasteurization, irradiation, and aseptic or vacuum packaging; newer techniques involve modified atmosphere packaging. Proper labeling, such as use-by, best-by, or sell-by dates, guides handling and consumption. Perishability has significant implications for food safety, supply chains, waste reduction, and consumer behavior.