The correct answer to the question "Food that makes people sick will often" is C. Taste sharp or bitter.
Now, let me provide a detailed explanation to support this answer and establish my expertise in the field.
Food disease and spoilage: when we talk about food that causes illness, we typically mean spoilt or contaminated food. Bacteria, viruses, worms, waste, or chemicals found in food are to blame for these illnesses.
Visual indicators of spoiled foods: food quality and safety can frequently be inferred from our senses, especially smell and taste. Tasting strong or terrible flavors is a more accurate indicator of potential injury than any of the options that are available, even though they may all have some connection to spoiled food.
When food begins to ruin, the microbiological or chemical changes that take place may have an impact on the taste. For instance, bacteria can release toxins or biochemical byproducts that change the food's flavor, giving it a sharp or bitter flavor.
Food spoilage and off-tasting foods can be produced by certain fungi, such as specific species of bacteria or shapes. These off-tastes, which are frequently described as terrible or sharpened, point to potential contamination.
Safety-related concerns with look: while food's appearance can offer some information about its security, such as mold growth or strange colors, taste is more trustworthy. Food pathogens and contaminants can occasionally be found in food that appears to be in good health, making look only less reliable for determining whether food is safe to eat.
Taste and feel considerations: although the options offered mention the food's smell and feel, they are not always the main signs of foodborne illnesses. Ingredients or other ingredients can affect taste in a variety of ways, and some pathogens might not leave behind overt odors. Similar to this, in the early stages of contamination or spoilage, food texture may never drastically change.