How would you be able to tell if food was contaminated with food poisoning bacteria?
The only sure way is to eat it and see if you get sick.
Only in rare cases will contamination cause obvious "spoiling" of food, But the old standby of checking for gas production (most canned food is under a mild vacuum) is still useful.
There are lab tests (culture the food) but they take longer to do than is useful (but is used to test large batches of food by industry).
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