What characterizes spoiled food?

Spoiled food is characterized primarily by a decrease in its edible quality, which is often marked by the development of off-flavors or odors. This deterioration occurs due to the growth of microorganisms like bacteria, molds, and yeasts, or due to chemical changes in the food itself. As these processes unfold, the food becomes less palatable, and the flavor and smell can become unpleasant, indicating that the food is no longer suitable for consumption.

Recognizing that spoiled food often exhibits these negative sensory attributes is crucial for food safety practices. Consumers should be aware that if food has an off-flavor or odor, it signifies that it may be unsafe to eat, which helps prevent health risks associated with foodborne illnesses. While some might assume that spoiled food looks fine, the presence of bad smells or unusual tastes is a clear indication that it should not be consumed, emphasizing the importance of sensory evaluation in determining food safety.