Online, one trick has been touted a hack to stop the oxidisation, so you can enjoy fresh green avo on your toast and the like for longer.
Social media users have said that submerging an avocado in water and leaving it in the fridge can do wonders in increasing the shelf life.
While many have attested to the effectiveness of the tip, experts are warning against it.
That’s because leaving it in water can mean that pathogens such as listeria and salmonella can grow on the surface of the fruit.
This can leave people with stomach cramps, diarrhoea and sickness.
Registered dietitian Dr Duane Mellor, at Birmingham’s Aston University, told Mail Online that he does not recommend storing avocados in this way.
He said: ‘By storing them in water, it’s only likely to increase the risk of these bacteria which may be harmlessly existing on the fruit’s skin.’
Scott Evans from Pink Storage Cardiff, also told the Daily Mail: ‘When we became aware of this trend we saw that people were using this trick and that it was working for them. Submerging the avocado in water slows down the oxidisation process which causes your avocado to overripen.
‘While it’s clear the hack does keep your avocados fresher for longer, you shouldn’t be using this social media hack as it is dangerous. When you submerge your avocados in the water you are creating an environment that allows human pathogens such as listeria and salmonella to thrive.’
A better alternative might be to use cling film or foil to wrap the fruit in.
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While many of us are familiar with salmonella which can cause vomiting, cramps, nausea, we might not be familiar with listeria.
According to the NHS, listeria is a bacteria which can cause Listeriosis, a rare infection which usually goes away on its own, but can cause serious problems for some people.
Symptoms can include high temperature, aches and pains, chills, vomiting, and diarrhoea.
The infection is not usually serious for people.
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