What three factors can spoil meat and make it unsafe to eat?

The correct answer identifies air, temperature, and contamination as critical factors that can spoil meat and make it unsafe to consume.

Air plays a significant role in the spoilage process as exposure to oxygen can promote the growth of aerobic bacteria and lead to oxidation, which affects the quality and safety of the meat. When meat is stored in the presence of air, it is more prone to developing undesirable flavors and odors, ultimately compromising its safety.

Temperature is another vital factor; meat needs to be kept at safe temperatures to inhibit bacterial growth. When meat is left at room temperature or not refrigerated properly, it can quickly enter the "danger zone" (between 40°F and 140°F), where pathogens can multiply rapidly.

Contamination refers to the introduction of harmful microorganisms, such as bacteria or viruses, either from improper handling, cross-contamination with other foods, or unsanitary cooking environments. Contaminated meat can cause foodborne illnesses, making it unsafe for consumption.

While heat, dirt, moisture, and sunlight can be contributing factors to meat spoilage, the combination of air, temperature, and contamination is particularly critical in ensuring meat safety.