How to know if an avocado is spoiled/rotten (5 cues)
By
Dr Miguel Fernandez-Nino PhD
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Miguel Fernández-Niño is a food scientist with expertise in food biochemistry, Food microbiology, synthetic biology, food waste valorisation, and industrial biotechnology. He writes and reviews content on these topics.
Dr. Fernández-Niño’s Highlights:
- Colombian scientist, with a Ph.D. in Biochemical Engineering from the Jacobs University Bremen (Germany).
- Alexander von Humboldt Postdoctoral Fellow at the Leibniz Institute of Plant Biochemistry in Halle (Germany).
- Expertise in using multi-omics approaches (e.g., metabolomics, metagenomics, and metatranscriptomics) to re-engineer products and processes of relevance for the food industry.
- Expertise in designing microorganisms (microbial biofactories and starter cultures) to produce value-added products and food waste valorisation.
“My professional goal is to contribute to the education and research in Food Engineering and Food Biotechnology. The major incentive of my career is to contribute to the diffusion of scientific knowledge in society, thus promoting rational thinking and evidence-based decision-making”- Dr. Fernández-Niño’s, PhD.
Professional Experience:
Dr Fernández-Niño works as an Alexander von Humboldt Postdoctoral Fellow, at the Leibniz Institute of Plant Biochemistry, in Halle (Germany). He leads a project that aims to improve fine-flavour cocoa bean fermentation for local farmers in Colombia through controlled fermentation systems.
Previously, Dr Fernández-Niño worked as a Postdoctoral Fellow on the bio-catalytic synthesis of isoferulic acid (BMBF project) in the same institution.
Dr Fernández-Niño also worked as a Postdoctoral researcher at the Department of Chemical and Food Engineering at Los Andes University in Colombia, working on the development of a platform to produce novel aroma precursor compounds and high value-added products from analysis of cocoa fermentation.
In addition, Dr. Fernández-Niño worked on the assembly of a platform for heterologous polyphenols production in E. coli from analysis of cacao fermentation pathways, in the same institution.
Dr. Fernández-Niño has been an occasional scientific adviser of Casa Luker S.A. (leader in the Colombian chocolate market), working on projects related to the post-harvesting of fine-flavour cocoa. He also worked as instructor and coordinator of the lab course General Biochemistry and Molecular Biology II Lab (Course No. CH02-520121) at Jacobs University Bremen (Germany) and as a Resident Associate in the same institution.
Finally, Dr Miguel Fernández-Niño has experience as Part-Time Assistant Professor, Occasional Professor, and Master Teaching Assistant.
Education:
- 2009 B.Sc. Biologist at Universidad Nacional de Colombia
- 2012 Master in Science – Biochemistry (Thesis “magna cum laude”) at Universidad Nacional de Colombia
- 2017 PhD in Biochemical Engineering at Jacobs University Bremen-Germany
The main publications of Dr Miguel Fernández-Niño are:
Fabio Herrera-Rocha, Miguel Fernández-Niño*, Mónica P. Cala, Jorge Duitama, Andrés Fernando González Barrios (2023) Omics approaches to understand cocoa processing and chocolate flavor development: A review. Food Research International. https://doi.org/10.1016/j.foodres.2023.112555
Fernández-Niño Miguel* and Burgos-Toro Daniela (2022) Engineering microbial biofactories for a sustainable future. Chapter edited by Catalina Correa & Adriana Suarez-Gonzalez in the book: Genomics and the Global Bioeconomy -1st Edition-. ISBN 9780323916011. Publisher: ELSEVIER: https://www.elsevier.com/books/genomics-and-the-global-bioeconomy/patrinos/978-0-323-91601-1
Fabio Herrera-Rocha, Mónica P. Cala, Ana Maria León-Inga, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez-López, Sergio Leonardo Florez, María José Chica, Héctor Hugo Olarte, Jorge Duitama, Andrés Fernando González Barrios, Miguel Fernández-Niño* (2022) Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa. Food Chemistry. Volume 397. 133845, ISSN 0308-8146. https://doi.org/10.1016/j.foodchem.2022.133845.
Díaz-Bustamante ML, Fernández-Niño M, Reyes LH and Alvarez Solano OA (2022) Multiscale Approach to Dairy Products Design. Front. Chem. Eng. 4:830314. doi: https://doi.org/10.3389/fceng.2022.830314.
Ramón E. Jaimez*, Luigy Barragan, Miguel Fernández-Niño*, Ludger A. Wessjohann, George Cedeño-Garcia, Ignacio Sotomayor, Francisco Arteaga, (2022): Theobroma cacao L. cultivar CCN 51: A comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects. PeerJ 10:e12676 https://doi.org/10.7717/peerj.12676.
Fabio Herrera‑Rocha, Mónica P. Cala, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez‑López, María José Chica, Héctor Hugo Olarte, Miguel Fernández‑Niño* & Andrés Fernando Gonzalez Barrios*. (2021): Dissecting fine‑flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. Scientific Reports 11(21904) DOI: https://doi.org/10.1038/s41598-021-01427-8.
Fernández-Niño, M., Rodríguez-Cubillos, MJ., Herrera-Rocha, F., Anzola, JM., Cepeda-Hernández, ML., Aguirre, L., Chica, MJ., Olarte, HH., Rodríguez, CM., Calderón, D., Ramírez-Rojas, A., Del Portillo, P., Restrepo, S., González Barrios, A.* (2021): Dissecting on-farm industrial fermentations of fine-flavour cocoa through metagenomic analysis. Scientific Reports 11(8638) DOI: https://doi.org/10.1038/s41598-021-88048-3.
Buitrago Mora, HM., Arango Piñeros, M., Espinosa Moreno, D., Restrepo, S., Cardona Jaramillo, JEC., Álvarez Solano, OA., Fernandez-Niño, M., González Barrios, A.* (2019): Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid. Journal of Dairy Science. 102(11) 9749-9762 DOI: https://doi.org/10.3168/jds.2019-16729.
Fernández-Niño, M., Giraldo, D., Gomez-Porras, JL., Dreyer, I., González Barrios, A., Arevalo-Ferro, C.* (2017): A synthetic multi-cellular network of coupled self-sustained oscillators. PLOS ONE 12(6): e0180155 DOI: https://doi.org/10.1371/journal.pone.0180155.
Fernández-Niño, M., Marquina, M. Swinnen, S.,Rodríguez-Porrata, B., Nevoigt, E.*, Ariño, J. (2015):The Cytosolic pH of Individual Saccharomyces cerevisiae Cells Is a Key Factor in Acetic Acid Tolerance. Appl Environ Microbiol 81(22): 7813-7821 DOI: https://doi.org/10.1128/AEM.02313-15.
Swinnen, S., Fernández-Niño, M., González-Ramos, D., van Maris, AJ., Nevoigt, E.* (2014): The fraction of cells that resume growth after acetic acid addition is a strain-dependent parameter of acetic acid tolerance in Saccharomyces cerevisiae. FEMS Yeast Res 14(4): 642-653 DOI: https://doi.org/10.1111/1567-1364.12151.
Conference appearances and other speaking engagements
Selected courses delivered:
Course: Current technologies in the production of chocolates. (20 hours course). Invited as professor by the Department of Chemical and Food Engineering / Faculty of Engineering at Los Andes University-Colombia. July (2021).
Course: Design and assembly of microorganisms for the biomedical industry (20 horas course). Invited as professor by the School of Engineering and Science- Instituto Tecnologico de Monterrey (México). January 15-17 (2019)
Selected oral presentations and conferences:
Conference: Dissecting fine-flavour cocoa bean fermentation through multi-omics approaches. Speaker invited by the Organic Chemistry Department at The University of Buenos Aires -Argentina. Sep. 07 (2022).
Conference: Theobroma cacao L. cultivar CCN 51. Association of Producers of Fine Cocoa and Aroma (APROCAFA), Ecuador. March 15 (2022).
Conference: Biology of probiotics and prebiotics. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. June 27 (2020).
Conference: Pandemic food revolution. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. May 5 (2020).
Conference: Biochemistry and microbiology of cocoa fermentation. Speaker invited to the elective course: cocoa and Chocolate, organized by Casa Luker and the Department of Chemical Engineering at Los Andes University-Colombia. February 5 and 7 (2019)
Oral presentation: Lipidomic profiling of bioactive lipids during spontaneous fermentation of fine-flavour cocoa. Metabolomics 2022. Valencia, Spain. June 19-23 (2022).
Oral presentation: Exploration of Saccharomyces cerevisiae intra-species diversity for the identification of novel genetic determinants for acetic acid tolerance with the help of pooled-segregant RNA sequencing. ISSY33 International Specialized Symposium on Yeasts at University College Cork, Cork, Ireland, June 24-29. (2017)
You can view some of Dr Miguel’s work below and links to his professional profile.
https://www.researchgate.net/profile/Miguel-Fernandez-Nino
https://www.linkedin.com/in/miguel-fern%C3%A1ndez-ni%C3%B1o-4a064b168/?locale=en_US
https://scholar.google.com/citations?user=JBb1zuoAAAAJ&hl=en
https://orcid.org/0000-0002-8231-7989
https://www.scopus.com/authid/detail.uri?authorId=56123747300
https://loop.frontiersin.org/people/1296449/overview
https://www.intechopen.com/profiles/158295
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we are going to answer the question “how to know if avocado is spoiled”, discuss the different methods of identifying spoiled avocado and the potential health effects after consuming spoiled avocado.
How to know if an avocado is spoiled/rotten?
You can consider the following five signs related to appearance, texture, smell, and taste if you want to determine if your avocados are spoiled or not:
Important: eating a spoiled avocado could be dangerous for your health (1-5). You should not eat spoiled avocados!
- Appearance: mostly spoiled avocados tend to have molds on the surface. You should check the surface of your avocados for any visible mold or dark spots.
If you see a mold growing on the skin of the avocado, then it is unhealthy to eat. It is better to toss away such avocados. Always be careful and inspect your food before eating, whether it has fungus or not.
Usually, the fresh avocados are light green. If you observe that the color of avocados has turned into dark green or brown, then it means that the avocados have been spoiled.
If some parts of avocado have turned brown and most of it is still green, then it is still safe for you to consume after removing that part. If you realize that your avocado appears to be overly wrinkled, shriveled, or has sunken areas may be spoiled.
- Texture: gently press the avocado with your fingers. If it feels mushy or excessively soft throughout, it is likely spoiled. A ripe avocado should yield slightly to gentle pressure but still maintain its shape.
If a bit of pressure is applied to the avocado and it squishes. This is a sign that some worms eat from the inside, and the avocado has been stored improperly for a long time. Avocados generally don’t get squashed that much comfortably.
- Smell: You can also tell a spoiled avocado by smelling it. Smelling is a very common method to know whether the avocado is spoiled or not. Bad avocado gives off a very stinky and foul smell.
A fresh avocado typically has a mild, earthy aroma. Therefore, it is better to toss away such fruits, which are giving off a foul odor.
- Taste: Suppose you take a bite of the avocado and see that there is something off about the taste. You should then trust your instincts and leave the rest of the avocado.
If you take a small bite and notice an unusual or bitter taste, it suggests that the avocado has gone bad. Remember that fresh avocados have a buttery, creamy, and mildly nutty flavor.
- Visual cues while cutting: When you see that there are no signs on the surface of being spoiled, cut the avocado in two halves, and see the flesh of the avocado.
If you have some bruises, dark streaks, signs of rot in the flesh or unusual discoloration, then this means that the avocado is spoiled.
When you cut into an avocado, a spoiled one may have a stringy or fibrous texture, rather than a smooth and creamy consistency.
It is very important to note that an avocado may still be edible even if you see some minor signs of spoilage, especially if the spoilage is limited to only a small area.
However, if the avocado exhibits multiple signs of spoilage or an off-putting odor or taste, it is best to discard it to avoid any potential health risks.
Can you get sick from eating a spoiled avocado?
Yes, eating spoiled avocados can pose several health risks as it may contain harmful bacteria and molds that can cause different health problems (1-5).
Some of the potential dangers of eating spoiled avocados include:
- Food poisoning: eating spoiled avocado can lead to food poisoning, which can cause symptoms such as nausea, vomiting, diarrhea, abdominal pain, and fever (6). The symptoms typically appear within a few hours to a few days after eating the spoiled food.
- Allergic reactions: in some cases, spoiled avocado may contain molds that can trigger an allergic reaction in sensitive individuals (7). Symptoms of an allergic reaction may include itching, hives, swelling, and difficulty breathing.
- Aflatoxin poisoning: avocado can be contaminated with a type of toxin called aflatoxin, which is produced by certain types of molds (2,8). Aflatoxin poisoning can cause liver damage and increase the risk of liver cancer over time.
Some of the most common harmful microorganisms that can cause foodborne illness from spoiled avocado include Salmonella, Listeria, molds, and pathogenic E. coli (3,5).
Be aware that food poisoning could be especially dangerous for pregnant women, the elderly, and people with weakened immune systems (6). It is therefore not wise to eat spoiled avocados, especially if you belong to one of these high-risk groups.
If you experience any symptoms of food poisoning or an allergic reaction after eating spoiled avocado, seek medical attention immediately.
What should you do if you suspect you have eaten a spoiled avocado?
If you have consumed a spoiled avocado and suspect that you may have adverse effects, it is important to take appropriate actions as soon as possible. Here you find some tips to consider:
- Monitor your symptoms: you should pay close attention to any signs of gastrointestinal discomfort or food poisoning. It is important that you have a record of the severity and duration of your symptoms.
- Stay hydrated: you must drink plenty of fluids to prevent dehydration caused by vomiting or diarrhea to help recovering (9)
- Seek medical advice: if your symptoms are persistent and severe, or if you’re part of a high-risk group previously mentioned, then it is highly recommended that you go and see your doctor as soon as possible. They could help you to find the best treatment for your condition.
- Prevent further contamination: you should guarantee that any remaining spoiled avocado is discarded properly and you should also sanitize any surfaces, utensils, or containers that encountered the spoiled avocado to prevent cross-contamination with other foods.
How to properly handle an avocado to avoid spoilage?
There are different ways of handling your avocados if you want to extend their shelf life and prevent spoilage. The shelf life of your avocados mainly depends on the type (variety) that you are handling and whether they are ripe or unripe (1, 10).
Tips for ripe avocados (Short-Term Storage):
- Choose ripe avocados: select avocados that yield slightly to gentle pressure when pressed with your palm. They should have a darker skin color but not be overly soft or mushy.
- Store at room temperature: keep ripe avocados at room temperature, away from direct sunlight. Placing them in a bowl or on the kitchen bench.
- Separate from other fruits: different fruits can produce ethylene, which accelerates ripening (11). Keeping them separate from your avocados can prevent premature spoilage.
- Check for ripeness: Check avocados regularly and consume them promptly once they reach the desired ripeness.
Tips for unripe avocados (Long-Term Storage):
- Refrigerate unripe avocados: if you have unripe avocados, store them in the refrigerator to slow down the ripening process.
- Place in a paper bag: to speed up the ripening of unripe avocados, place them in a paper bag with a banana or apple. These fruits release ethylene, which helps avocados ripen faster (11).
- Check ripeness before consumption: Take the refrigerated avocados out and allow them to reach room temperature before consuming. They will continue to ripen outside the refrigerator.
As mentioned before, the shelf life can vary depending on the type of avocado (10-11).
Hass avocados can last for 2 to 7 days when ripe at room temperature, while Fuerte avocado have a slightly longer shelf life (they can last for about 3 to 8 days) when ripe at room temperature (10-11).
You should handle your avocados gently to prevent damage to the skin or flesh. Remember that they bruise easily!
Remember that avocados are sensitive to moisture, so avoid washing them until you’re ready to consume them.
We hope that these tips can help you to maximize the shelf life of our avocados and safely enjoy them at their best quality.
Conclusion:
In this brief article, we answered the question “how to know if avocado is spoiled”, and discussed the different methods of identifying spoiled avocado and the potential health effects after consuming spoiled avocado.
References:
1. Wogu, Ighile NE. Microorganisms associated with the spoilage of avocado pear, Persea Americana fruits. AFRREV STECH An Int J Sci Technol [Internet]. 2014 Jul 4 [cited 2023 May 15];3(2):244–58. Available from: https://www.ajol.info/index.php/stech/article/view/104986
2. Parkinson LE, Bransgrove K, Dann EK, Geering ADW. Biosecurity capacity for the Australian avocado industry. Int Trop Agric Conf 2019 [Internet]. 2019 Jan 1 [cited 2023 May 15];80–80. Available from: https://espace.library.uq.edu.au/view/UQ:ae12630
3. 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
4. Chen Y, Evans P, Hammack TS, Brown EW, Macarisin D. Internalization of Listeria monocytogenes in Whole Avocado. J Food Prot [Internet]. 2016 Aug 1 [cited 2023 May 15];79(8):1440–5. Available from: https://pubmed.ncbi.nlm.nih.gov/27497134/
5. Rezende ACB, Crucello J, Moreira RC, Silva BS, Sant’Ana AS. Incidence and growth of Salmonella enterica on the peel and pulp of avocado (Persea americana) and custard apple (Annona squamosa). Int J Food Microbiol [Internet]. 2016 Oct 17 [cited 2023 May 15];235:10–6. Available from: https://www.sciencedirect.com/science/article/abs/pii/S0168160516303270
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. Blanco C, Carrillo T, Castillo R, Quiralte J, Cuevas M. Avocado hypersensitivity. Allergy [Internet]. 1994 Jul 1 [cited 2023 May 15];49(6):454–9. Available from: https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1398-9995.1994.tb00839.x
8. Drusch S, Ragab W. Mycotoxins in Fruits, Fruit Juices, and Dried Fruits. J Food Prot. 2003 Aug 1;66(8):1514–27. https://pubmed.ncbi.nlm.nih.gov/12929850/
9. McRobert GR. THE TREATMENT OF BACTERIAL FOOD POISONING. Br Med J [Internet]. 1934 Aug 8 [cited 2023 May 10];2(3841):304. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2445530/
10. Kassim A, Workneh T, Bezuidenhout C. A review on postharvest handling of avocado fruit. African J Agric Res [Internet]. 2013 [cited 2023 May 15]; Available from: https://academicjournals.org/journal/AJAR/article-full-text-pdf/E6F076B34025
11. Adato I, Gazit S. Postharvest Response of Avocado Fruits of Different Maturity to Delayed Ethylene Treatments. Plant Physiol [Internet]. 1974 Jun 1 [cited 2023 May 15];53(6):899–902. Available from: https://academic.oup.com/plphys/article/53/6/899/6073967
