Avocados are a popular item at stores around the country, but once cut open, they don't survive long at home.
The hack in issue entails putting chopped avocados in water containers to keep them fresh for longer and avoid the browning that occurs when they are exposed to oxygen. This can encourage the spread of dangerous microorganisms.
The biggest issue is that any remaining human infections that may be present on the avocado surface could potentially grow during storage when submerged in water.
According to one spokesman, decontaminating the avocado's peel before eating it won't definitely eliminate the risk.
The pathogen Listeria monocytogenes can penetrate into the inside of the avocado after 15 days of submersion and refrigeration, according to FDA studies.
Other cooking techniques, such as this, have shown to be just as risky, putting people who try them at risk of wounds, burns, and contaminant ingestion.
According to a study published in the American Chemical Society, products like nylon cooking bags and plastic-lined coffee cups can emit trillions of nanoplastics.
When it comes to food, the dangers go beyond at-home intrusions. Many hidden dangers can also be found in the grocery store, as evidenced by a recent rash of product recalls.