What are the three (3) main factors which might cause meat on a harvested animal to spoil making it unsafe eat?

The three main factors that can cause meat on a harvested animal to spoil, making it unsafe to eat, are:

1) Temperature: Meat is highly perishable and begins to spoil rapidly when exposed to warm temperatures. Bacteria that cause spoilage and foodborne illness thrive in temperatures between 40°F and 140°F. To prevent meat from spoiling, it is important to keep it refrigerated or frozen at all times, except during cooking.

2) Time: The longer meat is left at room temperature or in the refrigerator, the more time bacteria have to grow and multiply, increasing the risk of spoilage. Cooked meats should be refrigerated within two hours of cooking, and raw meats should be cooked or frozen within two days of purchase.

3) Moisture: Moisture provides an ideal environment for bacteria to grow and multiply. To prevent meat from spoiling, it is important to keep it dry and free of excess moisture. This can be done by wrapping meat tightly in plastic wrap or foil before storing it in the refrigerator or freezer.