What does spoilage refer to in food safety?

Spoilage in food safety refers to the process by which food becomes unwholesome, unsuitable for consumption, or potentially harmful to health. This encompasses various changes in the food's physical, chemical, and biological properties, often due to microbial growth, enzymatic reactions, or chemical degradation. The term "unwholesome" signifies that the food may have developed harmful bacteria, toxins, or other attributes that pose health risks when ingested.

The other choices relate to different aspects of food handling and preparation but do not accurately define spoilage. Enhancing flavor pertains to culinary practices that improve taste rather than indicate deterioration. Methods of food storage focus on techniques to prolong food life and safety but don’t define spoilage itself. Similarly, preservation strategies aim to maintain food quality rather than describe the adverse changes that spoilage entails. Therefore, recognizing spoilage as the process of food becoming unwholesome is crucial for ensuring food safety and preventing foodborne illnesses.