Common signs of food spoilage

As temperatures continue to rise, microorganisms become more active, and the risk of food spoilage increases. There are often some signs of food spoilage, mainly in terms of color, shape, smell, taste, etc.

Livestock and poultry meat:

After spoiling, the meat becomes dark in color and the fat lacks luster; the surface is extremely dry or sticky, and the depression caused by finger pressure recovers slowly or cannot recover completely; there is an ammonia smell, a sour smell, or even a foul smell.

Fish:

After deterioration, the eyeball becomes flat or sunken, the cornea becomes cloudy, the scales are incomplete and easy to fall off, faded and blackened, and the edges are dry; the crucian carp silk is sticky; the abdomen is swollen, the muscles are loose and have poor elasticity; and there is a fishy smell.

Milk:

After deterioration, it turns light pink or noticeably yellow-green, or grayish in color; it is a viscous and uneven solution with dense clots or flocs; it has a distinct odor.

Eggs:

After deterioration, the eggshell becomes gray-black or has spots and cracks; it feels light to the touch, and when you shake it, you can clearly feel the yolk shaking; when you shine light through it, it is opaque or has gray-brown shadows; when you open it, you often see sticky shells or loose yolk.