Tips to prevent a lawyer from turning black are flooding social networks. One of the most popular is to submerge it in a jar of water before placing it in the refrigerator. Easy to reproduce, this method appeals to many Internet users. However, it worries food safety specialists.
Why Avocado in Water Can Become a Health Risk
Montse Meléndez, a food engineer, advises against this practice. The American Food and Drug Administration (FDA) also shares this warning. According to them, storing an avocado in water for several days can encourage the development of potentially dangerous bacteria.
At first glance, this tip seems effective. Water slows down oxidation, the natural phenomenon that causes the flesh of the avocado to turn brown. This color change is harmless. It is only aesthetic.
The problem is elsewhere. The skin of the avocado is porous. It may contain bacteria present in the soil or deposited during transport. By remaining in stagnant water for several days, these microorganisms can multiply.
Montse Meléndez warns: “If you keep the avocado with water, you will create the ideal environment for bacteria to grow. Not only are you allowing the bacteria to grow on the outside, but you are opening the door for them to reach the inside.”
The FDA analyzed 1,615 avocados between 2014 and 2016. Traces of
Listeria monocytogenes were found on the skin of 17.73% of the fruits and in the pulp of 0.24% of the samples. According to the agency, prolonged immersion can promote the migration of bacteria such as Listeria Or Salmonella spp.
towards the flesh.
How to Store an Avocado Safely
To limit the risks, the FDA recommends washing the whole avocado under running water by scrubbing it, then drying it well before cutting it. This gesture reduces the transfer of microbes from the skin to the pulp.
If the avocado is ripe but still whole, Montse Meléndez recommends storing it in the refrigerator at 4°C.
For an avocado that’s already cut, she recommends adding a little lemon juice to the exposed part before placing it in an airtight container. “Lemon changes the pH of the surface, which prevents it from darkening“, she explains. The expert also suggests a thin layer of oil or a little chopped onion to limit contact with the air.
This other mistake can cause the avocado to ripen much too quickly
Montse Meléndez also warns against another very common habit: storing avocados next to bananas.
“The banana releases ethylene, which promotes fruit ripening and will make the avocado ripen faster.“, she specifies. This method can be useful if the avocado must be eaten quickly. Otherwise, it risks becoming too soft in a few days.
Faced with the many tips circulating on social networks, the engineer recalls a simple rule: “We want to avoid waste, but we must also avoid risks.”