Which of the following could indicate spoiled food?

The presence of off smells, changes in color, and unusual textures are key indicators of spoiled food. These sensory cues alert consumers and food handlers to potential spoilage and make them aware that the food may no longer be safe for consumption. For example, a sour or rancid odor can suggest the food has undergone undesirable microbial activity. Similarly, any discoloration or unusual textures, such as sliminess or excessive dryness, can signify that the food is degrading in quality and may pose health risks. Monitoring these characteristics is crucial in food safety practices to prevent foodborne illness.

In contrast, high nutritional content does not provide any indication of spoilage and can exist in both fresh and spoiled foods. Bright packaging may attract attention, but it does not reflect the state of the food inside, as it may still contain spoiled items. Lastly, the presence of preservatives helps to prolong the shelf life of food, but it does not prevent spoilage entirely, especially when food is not stored properly or is past its expiration date.