Lunch meat, like any perishable food, has a limited shelf life due to microbial growth and environmental factors. The growth of bacteria, mold, and yeast on meat is influenced by temperature, moisture, pH level, oxygen exposure, and packaging. Spoilage is indicated by sensory changes such as discoloration, slimy texture, off-odors, and mold growth. To prevent spoilage, proper storage, temperature control, and packaging are crucial. Consuming spoiled lunch meat can lead to foodborne illnesses, economic losses, and environmental impacts, highlighting the importance of food safety practices.