The tips found on Tik Tok are not always good to take. Because, a video published by a user could endanger health according to the Food and Drug Administration (FDA) in the United States. In it, she delivers a means of keep avocados longer.
Salmonella, Listeria: this method can lead to the proliferation of bacteria
In this video posted by @shamamamahealing, we see someone submerge two avocados in a jar filled with cold water before putting it in the fridge. According to her, this method would better retain lawyers.
However, the FDA strongly advises against using this practice. Indeed, it is possible that human pathogens are present on the skin of fruits and multiply in water. This is particularly the case with bacteria Listeria monocytogenes and Salmonella. “Our main concern is the possibility that a human pathogen, such as Listeria monocytogenes or Salmonella spp., which may reside on the surface of avocado, could potentially multiply during storage of the fruit submerged in water”, explains an FDA spokesperson in Newsweek.
(…) disinfecting the surface of the avocado would not be able to eliminate the contamination, reveals the expert.
Indeed, according to studies conducted by the institution, Listeria monocytogenes is able to infiltrate the pulp of avocadosand this, when they are immersed in refrigerated tanks for 15 days. “In this case, even disinfecting the surface of the avocado would not be able to remove the contamination,” reveals the expert. Moreover, another study shows that this phenomenon could also occur when the fruits are immersed in cold water and stored in the refrigerator. Regarding the Salmonella bacterium, it is also likely to grow inside the fruit, which makes its consumption dangerous.
Salmonella, Listeria… what are the health risks?
These foodborne illnesses “are generally infectious or toxic in nature and caused by bacteriaviruses, parasites or chemicals that enter the body through contaminated food or water” explains the World Health Organization (WHO). They can cause severe diarrhea and debilitating infections, including meningitis. In some cases, “foodborne illnesses can lead to lasting disability or even death,” he continues.
Generally, these bacteria are found in raw foods of animal origin, fruits and vegetables contaminated with droppings, and raw shellfish. “We think that 600 million peoplenearly one in 10 worldwide, fall ill each year after consuming contaminated food, whether 420,000 die from it and that it results in the loss of 33 million years of healthy life”, indicates the WHO.
Salmonella manifests itself in the form of gastroenteritis
Salmonella are diseases “caused by enterobacteriaceae of the genus Salmonella”, writes the Institut Pasteur. Often mild, the infections caused by this manifest most often in the form of gastroenteritis. “The incubation period is usually 1-2 days and depends on the dose of bacteria ingested, the health of the host and the characteristics of the Salmonella strain,” writes the Institute. Fever, diarrhea (often bloody)vomiting and abdominal pain are the most common symptoms of infection.
Listeria resists cold
This bacterium “is resistant to cold and can therefore proliferate in the refrigerator and survive in the freezer. But it is killed by the heat”, notes the Ministry of Agriculture. “Raw foods are therefore the most frequently contaminated.” It’s about unwashed fruits and vegetables, unpasteurized dairy products and raw milk cheeses, undercooked meats, charcuterie products, smoked and raw fish, raw shellfish, or even sprouted seeds.
“After an incubation ranging from a few days to several weeks (on average 10 to 28 days depending on the clinical forms), the disease usually results in a more or less high feveraccompanied by headache and sometimes, digestive disorders (nausea, diarrhea, vomiting…)”, writes the Ministry of Health. “Neurological complications (meningitis, encephalitis) can occur and jeopardize the vital prognosis of the affected person.”
In addition, other consequences may occur if you have ingested Listeria. In effect, it can lead to miscarriages in pregnant women or death in newborns. “Although the occurrence of the disease is relatively low, the serious and sometimes fatal consequences, especially in infants, children and the elderly, are among the most serious foodborne infections,” says the WHO.
