WHEN perishable foods near the end of their shelf life, their unpleasant color or odor are usually attributed to some bad species of bacteria or fungi that finally has blossomed.
However, while the direct connection between spoilage microbes and the change in food color/odor was pretty well established in the 1800s by Louis Pasteur, some foods, such as fresh pork sausage, break all of the rules when it comes to spoilage, University of Nebraska-Linc
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