Explanation:Bacteria:Bacteria is a prokaryotic microorganism that is a few micro-metres in length and consists of numerous shapes that range from spherical to spiral.It is a gram-positive bacteria that cause certain diseases like tetanus, diarrhoea, etc.Clostridium is the bacteria that spoils cooked food.It degrades food, causing food poisoning, and it is faster in warmer conditions, causing food to spoil faster and potentially causing serious infections.Clostridium has 250 species and is responsible for a variety of human diseases if the food remains uncovered after it is cooked.Thus, We should not leave cooked food uncovered or unrefrigerated for a long duration.Bacterias are responsible for the spoilage of cooked food.Additional InformationInsect:Insects are hexapod crustaceans that belong to the Insecta class.Insects mainly infect mainly store food items like flour, cereal, dried food etc.Virus:A virus is a type of infectious microorganism that consists of a nucleic acid segment (DNA or RNA) encased in a protein coat.Viruses connected with food and water transmissions include enterovirus, rotavirus, astrovirus, adenovirus, and Hepatitis E virus.These are not connected to the direct food preparation method.Fungus:A primitive organism is a fungus. Mould, mildew, and mushrooms are examples.Fungi can be found in the air, soil, plants, and water.Fungi thrive on food that has high acid jam, jelly, and pickles.Temperatures above 1400F can easily destroy fungi in food.