Why coocked food spoil fast but uncocked food spoil slowly

Sorry if this doesn’t help but here’s what I found:

Cooked food is bruised, denatured and cut up so that more surface area of the food is available to air and bacteria. Naturally, bacteria has an advantage here compared to an unprocessed food. This is why a cooked food can be more susceptible to spoilage than an uncooked food.
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