FDA Warns Of New Harmful Avocado Practice

 FDA Warns Of New Harmful Avocado Practice

Everyone loves a good kitchen hack. But what about avocados that stay fresh all month? If it sounds too good to be true, it probably is.

The FDA speaks out against the risky TikTok and Facebook process showing users storing whole or sliced ​​avocado in water to keep them fresh for longer.

In one video, a TikTok user @sidneyraz kept half an avocado in a container of water overnight, took it out the next day and found it still ripe and green. Another user, @shamamamahealing, kept unripe avocado in a pot of water in the refrigerator, producing a smooth, green fruit inside after two weeks of immersion. His video spread quickly, covering more than six million views before he removed it, Newsweek reported.

Looking up, science seems plausible. Avocados begin to turn brown when they are exposed to oxygen, through a process called oxidation, says Matt Regusci, growth director of ASI Food Safety, a coordinator company in St. Louis. Anne, Missouri, specializes in food safety and certification. . “The same thing happens with apples and potatoes,” he explains. "There's nothing wrong with browning anointing with regard to health risks, it doesn't look good."

By keeping avocados in water, users suggest, it slows down the oxidation process and keeps the fruit ripe and green for a long time. But in reality, the practice is waterless, according to the U.S. Food and Drug Administration (FDA) - and can have serious health consequences. As @idneyraz exclaimed in a video later retracted his advice: “Take the avocado out of the water!”

What Are the Health Risks of Keeping Canned Avocados?

Although water may help preserve the aroma and taste of avocados, they can also expose you to foodborne illness.

"Worryingly, any trace of human residues (such as Listeria monocytogenes and Salmonella) that may be present on the avocado may multiply during storage when immersed in water," noted FDA spokeswoman Jannell Goodwin.

A previous FDA study showed that 17 percent of avocados imported into the home have traces of Listeria monocytogenes in the skin, and 1 percent tested for Salmonella. According to the U.S. Department of Agriculture (USDA), Listeria monocytogenes can cause fever, muscle aches, nausea, and diarrhea; Salmonella can cause colds, diarrhea, and stomach cramps. Both can cause serious illness and death in people with weakened immune systems, while Listeria monocytogenes can be especially dangerous for pregnant women, newborns, and the elderly.

“Bacteria such as listeria and salmonella are living organisms. They need the right temperature, food, and most importantly water to grow, ”says Regusci. "If you cut an avocado, cut it in half, and immerse it in water, it provides a good place to make a pathogenic soup."

Even if you choose not to weigh your avocados before soaking them in water, you may still be at risk. Whole, washed avocados can still contain traces of germs that enter the edible part of the fruit over time.

"Studies by FDA scientists have shown that Listeria monocytogenes have the ability to penetrate and enter the avocado pulp when immersed in discarded tanks in the refrigerator within 15 days during refrigeration," Goodwin said. "In this case, even disinfecting the avocado skin before cutting will not remove the impurities."

How Can You Safely Store New Avocados?

Before using the product, the FDA recommends that you clean your avocados under running water and scrub them with a sturdy production brush to remove dirt or grime. Wipe them with a clean towel and let them dry in the air, then store them at room temperature until cooked through.

Once you have cut your avocado open, add lemon or lime juice to the exposed area if you do not plan to use the whole fruit at once. This will help keep them fresh for longer, as citric acid in these fruits can slow down the oxidation process, says Regusci. Then, place the fruit in a plastic wrap until you are ready to finish.

Storeing avocado pieces in the refrigerator is another easy way to prevent bacterial growth. Freezing of food to 0 degrees Fahrenheit will shut down any germs present in food, notes the USDA (but keep in mind that these germs can continue to multiply as normal if food dissolves).

“Add the avocado, peel the skin, and toss it in a [zipper] bag. Add a little lemon or lemon juice and put it in the fridge, ”advises Regusci. (Keep in mind that ice crystals can slightly alter the texture of your avocado, so this texture is best for avocados you plan to use in smoothies, mousses, or other blender recipes.)

And if you want your guacamole bowl to stay fresh, do not give up orange juice. When you are ready to store it, squeeze the lemon juice on top, and place the plastic wrap directly over the guacamole (rather than stretching the taut on top of the bowl). "He wants a small amount of the product to be displayed on air," Regusci said.

You can also make a lot of guac and store it in gallon-sized bags in the fridge. "If you push the guacamole flat into the bag, the product will be exposed to less air and can sleep better in the refrigerator for better storage," says Regusci.

Takeaway

The struggle for avocados is real. They are not very cheap, and if you wait too long to use them, they may turn brown and mushy when you are ready to make fried avocado bread.

However, resist the urge to keep them in the water, to avoid foodborne pathogens such as listeria and salmonella.

Instead, keep whole avocados on the counter or in the refrigerator. If you do not use all the fruit at once, add a little lemon or lemon juice. Not only does the extra zing taste better, it will help keep youthful until tomorrow.