Which of these is a signal of potential food spoilage?

The presence of odor and discoloration in food is a significant signal of potential food spoilage. These changes often indicate that microorganisms, such as bacteria or fungi, have begun to grow and break down the food. An unpleasant smell can result from the byproducts of these microbial processes, and discoloration may signal that food is no longer safe to eat. These signs alert individuals to the degradation of food quality and the potential risks to health, making it essential to inspect food closely for any such indicators before consumption.

In contrast, vibrant colors in food may be a sign of freshness, indicating that fruits and vegetables are ripe and nutritious. Uniform texture suggests that the food has been handled properly and is in good condition, rather than being spoiled. Cold temperatures are crucial for food preservation, as they help inhibit the growth of harmful bacteria; therefore, cold storage is generally a protective measure against spoilage rather than an indicator of it.