Storing avocados and citrus fruits in water is a common practice, but it can lead to foodborne illnesses. Understanding the risks and proper storage methods is essential for maintaining food safety.
A popular method involves submerging whole avocados or citrus fruits in water to prolong freshness. While this may seem effective, it poses significant health risks.
The FDA warns that storing avocados and citrus in water can promote the growth of harmful bacteria like Listeria monocytogenes and Salmonella. These pathogens can infiltrate the fruit's pulp, increasing the risk of illness.
The porous nature of avocados and citrus fruits allows bacteria to enter when submerged in water. This internal contamination can occur within days, even under refrigeration.
To keep avocados fresh, store them in the refrigerator without water. For citrus fruits, refrigeration is recommended to maintain freshness.
For cut avocados, apply a thin layer of lemon or lime juice to the surface, cover with plastic wrap, and store in an airtight container in the refrigerator.
Keep whole citrus fruits in the refrigerator's crisper drawer. For cut citrus, wrap the pieces tightly in plastic wrap and refrigerate.
Avoid storing avocados and citrus fruits in water to prevent bacterial contamination. By following proper storage methods, you can enjoy these fruits safely and maintain their freshness.