Which of the following is NOT considered a sign of spoilage bacteria in food?

Uncharacteristic color is often associated with spoilage bacteria, as it signifies changes brought about by microbial activity. For example, certain bacteria can lead to discoloration due to the breakdown of pigments or the production of new pigments. While changes in color can indicate spoilage, uncharacteristic odor, change in texture, and excessive moisture are more widely recognized signs of spoilage.

Uncharacteristic odor is indicative of spoilage due to the production of off-putting gases and compounds from bacterial metabolism. Change in texture may suggest degradation of the food's structure, often caused by bacterial activity or enzyme action. Excessive moisture can lead to conditions favorable for bacterial growth, indicating spoilage potential.

In this context, color changes may occur for various reasons and are not as definitive or exclusive to spoilage bacteria as the other signs. Therefore, while unusual color can indicate spoilage, it is not universally recognized as a clear sign in the same way as the other factors mentioned.