What is a common indicator of food contamination?

The presence of a foul odor is a well-known indicator of food contamination. When food becomes contaminated, it often undergoes microbial growth or chemical changes that can produce unpleasant smells. These odors can arise from spoilage caused by bacteria, yeast, or mold, indicating that the food is no longer safe to consume. Foul odors serve as an important sensory cue for food safety and hygiene, alerting both consumers and food handlers to potential health risks associated with the contaminated food.

While color change, bubbles, and packaging tears can also suggest problems with food safety, they are not as universally recognized as indicators of contamination as foul odors. Color changes may indicate spoilage in some cases, but they can also occur due to normal ripening or cooking processes. Bubbles might suggest fermentation or off-gassing but do not always indicate that food is unsafe. Similarly, packaging tears could expose food to contamination, but this alone does not guarantee that the food is compromised. Thus, a foul odor stands out as a strong, immediate sign of potential contamination that should never be ignored.