How can you tell if food has gone bad?

Identifying whether food has gone bad primarily involves observing its physical characteristics, which is effectively captured by changes in color, texture, odor, or the appearance of mold. These indicators are critical because they provide immediate, visible signs of spoilage.

For instance, if food has developed an unusual color compared to when it was fresh, or if its texture has become slimy or overly dry, these are strong cues that the food may no longer be safe to consume. Similarly, any off-putting or sour odor often indicates bacterial growth or fermentation processes that have made the food unsafe. The presence of mold is another definitive sign of spoilage, as it indicates that decomposition has occurred.

In contrast, while factors such as cooking time, packaging dates, and serving temperatures may offer some context about food safety, they are not as direct or reliable in assessing whether food has actually spoiled at the moment of inspection. Cooking times can vary and not all pathogens are eliminated through cooking if not done properly. Packaging dates indicate quality but may not reflect actual spoilage, and serving temperature is only relevant at the time of consumption, not in identifying prior spoilage. Therefore, using sensory evaluation remains the most effective means for determining the freshness and safety of food.