What is the number-one cause of spoiled meat?

The number-one cause of spoiled meat is bacterial growth due to exposure to temperature abuse. Meat should be kept at a temperature below 40°F to prevent bacterial growth and spoilage. If meat is left in a temperature range between 40°F-140°F, commonly referred to as the "danger zone," bacteria can quickly multiply, causing the meat to spoil and become unsafe to eat. Proper storage, handling, and cooking can help prevent this.