Which of the following is a sign that yeast may have spoiled food?

• A. Smell or taste of alcohol
• B. Package is damaged
• C. Product is at the correct temperature
• D. Packaging is intact and clean

Answer: (A)

Yeast spoilage is often indicated by the byproducts of fermentation, with alcohol being a common sign. If the food develops a noticeable smell or taste of alcohol, that suggests yeast is actively fermenting sugars in the product, which is a strong cue that the food has spoiled.

The other options don’t point to yeast activity. A damaged package can signal potential contamination or spoilage for various reasons, but it doesn’t specifically show fermentation by yeast. A correct storage temperature is about maintaining quality, not revealing that fermentation is occurring. Packaging that is intact and clean describes good containment but doesn’t indicate whether fermentation and spoilage have happened.