What are the signs of food spoilage?

The signs of food spoilage typically include off smells, discoloration, slime, and unusual texture. These indicators are critical in assessing food safety and quality. Off smells often arise from the breakdown of food substances due to bacterial activity or chemical changes. Discoloration may signal that the food is no longer fresh or is undergoing a decomposition process. The presence of slime can indicate bacterial growth or fermentation, particularly in perishable foods. An unusual texture—such as becoming mushy or overly dry—often means the food has started to deteriorate and is no longer safe to consume. Recognizing these signs helps prevent foodborne illnesses and ensures that food served is safe for consumption.

The other options presented focus on characteristics that are not indicative of spoilage, highlighting fresh and safe food attributes or inconclusive signals that may relate to freezing and packaging rather than spoilage itself. By understanding the specific signs of spoilage, food handlers can maintain safer practices within food service environments.