Practically all foods, whether canned, pickled, cured, or dried will __________.

The correct answer highlights a fundamental principle of food science: all food items, regardless of their preservation methods—be they canned, pickled, cured, or dried—undergo a process of deterioration over time when stored. This deterioration can manifest in various ways, such as changes in flavor, texture, and nutritional quality, even if the food remains safe to eat. Factors including temperature, humidity, and light exposure can accelerate this degradation.

Preservation methods aim to extend the shelf life of food but do not completely halt the biological and chemical changes that can occur. Eventually, all foods will show signs of decline, often referred to as spoilage. Therefore, understanding that all foods deteriorate is vital for food safety, proper inventory management, and consumer education.

The other responses suggest specific time frames or conditions under which foods become unsanitary or perish, which do not universally apply as they depend on many factors including food type, storage conditions, and packaging. It's important to know that while certain foods can remain safe for extended periods, they still may not retain their original quality indefinitely.