An eating technologist has given a warning about a common mistake made by many consumers when choosing strawberries in the supermarket: buying fruits with dark spots or signs of accumulated moisture. According to the expert, in statements to the portal specializing in food security, Food Safety News, These evidence may reveal invisible contamination.
The recommendation comes after analyzes performed to lots of fruit sold on large surfaces, where strawberries detected with seemingly fresh appearance but with initial signs of deterioration. “When the strawberry has wet zones, brownish spots or is glued to others, this may indicate mold growth,” explains the expert, quoted by the same source.
Delicate and short -lived fruit
Strawberry is one of the most sensitive fruits from a microbiological point of view. Its texture and high moisture content make it particularly vulnerable to the development of fungi such as the Botrytis cinerearesponsible for the gray mold that spreads rapidly inside the packaging.
Although contamination may seem localized, the risk of propagation for the other cash fruits is high. For this reason, technicians advise to avoid packaging with strawberries glued together, even if deterioration is not visible at first glance.
Appearance can deceive
Excessive glow or very dark color are sometimes confused with freshness, but may be a consequence of the application of preservatives or moisture retained to the packaging. The ideal is to opt for strawberries with living color, firmness to the touch and without liquids at the bottom of the box.
Packed are not advisable
Food safety experts also advise against the purchase of sticking strawberries with adherent film, as the accumulated heat favors early fermentation and the proliferation of microorganisms.
Safest alternative: buy bulk
Whenever possible, the purchase should be privileged in bulk or in local markets, where the fruits are exposed in a more airy environment and it is possible to individually choose the best copies. This practice reduces the risk of cross contamination between deteriorated and healthy fruits.
Once purchased, strawberries should be consumed within two days and stored in the fridge, ideally without prior washing. Water accelerates fruit degradation and may favor the appearance of mold.
Wash only before consuming
The Directorate-General for Health recommends that strawberry washing be done only immediately before consumption. They should be washed in running water and, whenever possible, soaked in water with a small amount of vinegar, to eliminate any residues or bacteria.
If you notice changes in smell, texture or taste, even discreet, the most prudent is not risking. According to, the expert recalls: “Strawberries are one of the most fragile fruits we find in the supermarket. Small signs in sight can hide major problems.”
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