There are certain conditions which are very much favorable for the growth of the microorganisms. Cooked food provides all those favorable conditions to the microorganisms for their growth which is not provided by raw food.
In cooked food there is moisture due to water, the temperature is also appropriate which is suitable for growth of microorganisms and also an appropriate pH. This all conditions which are basic requirements for the growth of microorganisms are fulfilled by the cooked food more easily as compared to uncooked food.
So, microorganisms grow and cause spoilage of cooked food whereas raw food lacking all these conditions does not get spoil.
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