The appearance of food can often provide initial clues about contamination. For instance, changes in color, such as browning or black spots, might suggest microbial growth or oxidation. Texture changes, like sliminess in meat or wilting in vegetables, could be indicators of bacterial activity. Additionally, any unusual odors or visible mold growth should be considered red flags. However, it's important to note that not all contaminants affect the appearance of food, which is why other measures, such as chemical analysis, are also necessary.
