How to know if guacamole is spoiled? (5 easy ways)

In this brief article, we are going to answer the question “How to know if guacamole is spoiled”, discuss the different methods of identifying the spoiled guacamole, the potential side effects of eating spoiled guacamole, and how to handle guacamole to prevent its spoilage.

How to know if guacamole is spoiled?

You can determine a spoiled guacamole by checking its expiry date. If you feel that the guacamole has gone watery or it is growing some kind of mold then it gives you a strong sign that the guacamole has been spoiled. 

If you observe some gray coating over the guacamole or you are experiencing some foul smell or unpleasant taste, these all are strong signs which tell you that the guacamole is spoiled.

There are different ways to tell whether the guacamole is spoiled or not, for example:

• Checking the expiry date mostly on the package of guacamole. It is the quickest method to see if it’s still okay. For maximum quality, most experts advise using these dips between 3-7 days.

Assuming if you keep the guacamole in the fridge sealed, guacamole should last for another 3-5 days beyond the expiration date. Once you unpack it, however, these numbers drop by 2-3 days if kept in the fridge.

So, even though the dip hasn’t been unsealed, if it’s been in the fridge for more than 2 weeks, there is still a high possibility it’s no more as good, but you really should still search for obvious indications of rotting.

• An excellent guacamole dip should include a lot of chunks. If you keep this out in the air or perhaps in the refrigerator after the stated expiration date has passed, it will get sloppy and mold will grow upon its surface.

You should never eat spoiled guacamole, especially if it is contaminated with molds as they can produce dangerous mycotoxins that can make you very sick (1).

• Whenever guacamole becomes exposed to the atmosphere even for only a few hours, it will become brownish. Simply combine the dip ingredients or spoon out all the brownish area, and you’re ready to go. 

If you detect a gray coating, it signifies mold is starting to grow and the guacamole is just no longer safe to eat.

• You can generally tell whether guacamole has gone bad just by taking a look at it. However, the fragrance might also reveal the truth. 

The scent of a ripe avocado is mildly nutty and pleasant. Any odd odor indicates that its dip has deteriorated its quality and therefore should be thrown away.

If there’s mold on the food, don’t smell it. The spores might cause an allergic response or exacerbate any existing respiratory issues (2).

• Unless you believe your guacamole dish isn’t as good as it should be, spoon a little piece then taste it. Guacamole that has become rotten has a bitter or putrid flavor. 

Even though the guacamole appears green, do not eat it if this has gone sloppy; this is just an early indicator of deterioration.

What is the shelf life of Guacamole?

If you refrigerate a sealed packaged guacamole and refrigerate it, then it usually lasts for about a week or 10 days. If you store the packaged guacamole in your freezer then it will remain good for about 5-7 months (3). 

If your guacamole is not packaged and you store it in your refrigerator, then it will be good for about 2-4 days.

If you have cooked guacamole and want to store it in your refrigerator because you want to enjoy it later, then it will remain good in the refrigerator for about 3-4 days. If the cooked guacamole is frozen then it will remain good for about 2-3 months.

Can you get sick from eating spoiled guacamole?

Yes, eating spoiled guacamole can pose several dangers to your health. One of the primary risks is foodborne illness caused by the presence of harmful pathogens in the spoiled guacamole (4). 

Some common pathogens found in spoiled guacamole include Salmonella, E. coli, and Listeria (4).

If you consume spoiled guacamole contaminated with Salmonella, you may experience symptoms such as diarrhea, abdominal cramps, fever, and vomiting (5)

Another pathogen, E. coli, can also be found in spoiled guacamole. Ingesting E. coli-contaminated guacamole can lead to symptoms like severe abdominal cramps, diarrhea (often bloody), and vomiting (6).

Listeria monocytogenes is another potential pathogen found in spoiled guacamole. Listeria infection can result in symptoms including fever, muscle aches, nausea, and diarrhea (7).

To minimize the risks associated with spoiled guacamole, it is essential to store and handle avocados, as well as other guacamole ingredients, properly.

What should you do if you suspect you have eaten spoiled guacamole?

If you have eaten spoiled guacamole and begin experiencing symptoms such as severe abdominal pain, diarrhea, vomiting, or fever, it is important to seek medical attention promptly. 

Contact a healthcare professional who can evaluate your condition, provide appropriate treatment, and offer guidance on managing any potential foodborne illness. 

Additionally, it is very important to stay hydrated by drinking plenty of fluids to prevent dehydration, and avoid consuming any more potentially contaminated food.

How to properly handle guacamole to avoid spoilage?

To properly handle guacamole and prevent spoilage, follow the next recommendations regarding:

• Preparation: Start with fresh, ripe avocados for making guacamole. Wash your hands thoroughly before handling the ingredients, and ensure that all utensils and cutting boards are clean following the proper hygiene rules (8).

• Storage: If you have leftover guacamole, store it properly to maintain its freshness. Place it in an airtight container to prevent exposure to air, which can cause browning and spoilage. Alternatively, cover the surface of the guacamole with plastic wrap, ensuring there are no air pockets.

• Short-term storage: For short-term storage, refrigerate guacamole at or below 40°F (4°C). It is advisable to consume refrigerated guacamole within two to three days to minimize the risk of spoilage.

• Long-term storage: If you need to store guacamole for a more extended period, consider freezing it. Place the guacamole in a freezer-safe container or divide it into smaller portions, leaving some headspace for expansion during freezing. 

Label the container with the date and freeze it. Guacamole can typically be kept frozen for up to three months. Remember to thaw frozen guacamole in the refrigerator or under cold water before consuming. 

It is important to note that the texture of guacamole may change slightly after freezing, but the taste should remain relatively intact.

By following these guidelines, you can help maintain the quality and freshness of guacamole while reducing the risk of spoilage.

Conclusion:

In this brief article, we are going to answer the question “How to know if guacamole is spoiled”, discuss the different methods of identifying the spoiled guacamole, the potential side effects of eating spoiled guacamole, and how to handle guacamole to prevent its spoilage.

References:

1. Drusch S, Ragab W. Mycotoxins in Fruits, Fruit Juices, and Dried Fruits. J Food Prot [Internet]. 2003 Aug 1 [cited 2023 May 11];66(8):1514–27. Available from: https://pubmed.ncbi.nlm.nih.gov/12929850/ 

2. Tola M, Kebede B. Occurrence, importance and control of mycotoxins: A review. http://www.editorialmanager.com/cogentagri [Internet]. 2016 [cited 2023 Jun 12];2(1). Available from: https://www.tandfonline.com/doi/full/10.1080/23311932.2016.1191103 

3. GOMEZ RF, BATES RP. STORAGE DETERIORATION OF FREEZE-DRIED AVOCADO PUREE AND GUACAMOLE. J Food Sci [Internet]. 1970 Jul 1 [cited 2023 Jun 17];35(4):472–5. Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1970.tb00960.x 

4. Arvizu-Medrano SM, Iturriaga MH, Escartín EF. INDICATOR AND PATHOGENIC BACTERIA IN GUACAMOLE AND THEIR BEHAVIOR IN AVOCADO PULP. J Food Saf [Internet]. 2001 Dec 1 [cited 2023 May 15];21(4):233–44. Available from: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4565.2001.tb00322.x 

5. Newell DG, Koopmans M, Verhoef L, Duizer E, Aidara-Kane A, Sprong H, et al. Food-borne diseases — The challenges of 20 years ago still persist while new ones continue to emerge. Int J Food Microbiol [Internet]. 2010 May 30 [cited 2023 May 3];139(SUPPL. 1):S3–15. Available from: https://pubmed.ncbi.nlm.nih.gov/20153070/ 

6. Milaciu M V, Ciumărnean L, Orășan OH, Para I, Alexescu T, Negrean V. Semiology of food poisoning. Int J Bioflux Soc [Internet]. 2015 [cited 2023 May 10];8(2):108–13. Available from: http://hvm.bioflux.com.ro/docs/2015.108-113.pdf 

7. Kołakowska A, Madajczak G. [Listeria monocytogenes in human infections]. Przegl Epidemiol [Internet]. 2011 Jan 1 [cited 2023 May 3];65(1):57–62. Available from: https://europepmc.org/article/med/21735837 

8. Beumer RR, Kusumaningrum H. Kitchen hygiene in daily life. Int Biodeterior Biodegradation [Internet]. 2003 Jun 1 [cited 2023 Apr 24];51(4):299–302. Available from: https://www.sciencedirect.com/science/article/abs/pii/S0964830503000416