by P. Kendall and N. Dimond
Use fresh, perishable foods soon after harvest or purchase. If they are stored, maintain the proper temperature and humidity. Even under proper storage conditions, foods lose freshness and nutritive value if they are stored too long. Signs of spoilage that make food unpalatable but not a bacterial hazard
are the rancid odor and flavor of fats caused by oxidation, slime on the surface of meat, and the fermentation of fruit juices due to yeast growth. Off-odors in foods and a sour taste in bland foods can indicate dangerous bacterial spoilage. However, food can be high in bacteria count even without such signals.