The FDA Warns That Doing This With Avocados May Endanger Your Health.

Avocados are a kitchen staple, whether you’re putting it on toast, chopping it for a salad, or mashing it up to make a new batch of guacamole. However, as popular as the fruit is, it is also one of the most temperamental pieces of food when it comes to timing its maturity exactly perfectly so they don’t go to waste. While some people may go to great measures to keep avocados from turning mushy, the Food and Drug Administration (FDA) is now advising that doing one thing while preserving avocados might pose a health risk. Continue reading to find out which recent viral hack the agency cautions avoiding for safety concerns.

There are simple techniques to determine whether or not to consume an avocado.

Even if you’re not in a rush to incorporate a developing avocado into your meal plan, anybody who enjoys the fruit is familiar with the cautious picking procedure at the grocery store. While the thought of a mushy green avocado may make you cringe, eating a rotting avocado might get you sick. According to Healthline, fruit rancidity can “result in the development of potentially hazardous chemicals,” which may have a “chemical stench and taste.”

If you want to know how fresh an avocado is, check at the color of its skin: less ripe avocados will be lighter green, while darker fruits will be closer to maturity. A gentle squeeze of an avocado is a well-known sign of freshness. Avocados that are too firm still have some time until they’re suitable to eat, while those that are mushy or hollow have passed their prime and should be discarded.

You may visually check the avocado for indications of deterioration once you’ve decided to cut it open. Mold anywhere in or on the fruit, huge brown and black patches throughout the flesh, a stringy feel, or dark streaks in the fruit are all indications that the avocado is rotten and unsafe to consume. “Don’t try to rescue any portion of a rotten, sour-smelling, or moldy avocado since it might get you sick,” warns Healthline.

The FDA cautions that one method of keeping avocados presents a major health risk.

While no one wants to wind up with a mushy, inedible piece of fruit, doing some things to preserve your avocados from deteriorating may pose a distinct health risk. According to NBC’s Today, one user demonstrated how keeping avocados soaked in water in the fridge might keep them perfectly fresh for two weeks in a viral Facebook post shared over 206,000 times in February. Despite the fact that the kitchen trick appears to produce brightly green, edible fruit, experts advise against utilizing it.

“This procedure is not recommended by the FDA. The major worry is that any remaining human infections (e.g., Listeria monocytogenes, Salmonella spp., etc.) on the avocado surface might possibly grow during storage when submerged in water “a representative for the agency told Today.

Avocados may represent a greater risk of foodborne disease than most people think, according to research.

When it comes to eating avocados, they are frequently treated in the same way as a banana or orange, and are rarely cleaned as part of the preparation procedure. However, according to FDA data published in 2018, avocados can be swarming with harmful germs. Between 2014 and 2016, 1,615 avocado samples were analyzed, and 0.74 percent of them tested positive for Salmonella, while 0.24 percent of avocado flesh samples and 17.73 percent of avocado skin samples tested positive for Listeria monocytogenes. When ingested, both bacteria can cause serious and sometimes deadly infections.

As a result, the federal government advises reconsidering how you prepare avocados, stating that “even if you plan to remove the skin or peel off the product before eating, it is still vital to wash it first so dirt and germs aren’t transmitted from the knife onto the fruit.”

However, while it may appear that the bacterial troubles are just on the surface, the agency claims that additional research have shown that employing the water storage trick might still represent a health risk. “Furthermore, a research conducted by FDA experts revealed that Listeria monocytogenes has the ability to infiltrate and integrate into the pulp of avocados when submerged in refrigerated dump tanks within 15 days of refrigerated storage,” a spokesman told Today. “In this situation, even surface cleaning the avocado skin before slicing would be ineffective in removing the infection.”

There are several simple and risk-free ways to keep your avocados fresher for longer.

If you’re still concerned about how to protect your avocados from turning too rapidly, there are several easy and safe methods to ensure they stay long enough for you to enjoy them. According to Eating Well, you should store any underripe avocados on your countertop before putting them into the refrigerator just before they are about to mature or become ripe. By storing it in an airtight container that fits in your produce drawer, you may extend the fruit’s life by up to two weeks.

Even if you just have half an avocado in your fridge, you can keep it fresh for later. Apply a few drops of lemon or lime juice to the sliced surface of the fruit before wrapping it with plastic kitchen wrap, pressing it as much against the flesh as possible to minimize air contact, according to Today. This method can extend the life of your avocado by a day or two.