Unlike food contaminated with pathogens, the effects of food spoilage can be ...

• A. Seen, felt, tasted and smelled
• B. Only felt
• C. Only tasted
• D. Invisible to the senses

Answer: (A)

Spoilage changes the sensory qualities of food, so you can detect it with your senses. Microbial growth and chemical changes during spoilage often produce visible and perceptible signs—color change, off smells, slimy textures, or strange tastes—which is why spoiled food is usually identifiable by looking, touching, smelling, or tasting it. In contrast, food contaminated with pathogens may not show any obvious signs; harmful microbes can be present even when food looks and smells fine. So the effects of spoilage are typically detectable by the senses, whereas pathogen contamination can be invisible until illness occurs.