THE CONVERSATION: How to know when fruit and vegetables are still safe to eat

A recent article published by The Conversation outlines practical guidance on determining whether fruit and vegetables remain safe to consume. It highlights that while fruits and vegetables are essential for health, they are vulnerable to bacterial and fungal growth, including pathogens such as E. coli, Salmonella, and Listeria. These microorganisms can lead to foodborne illness, especially when produce becomes overripe or starts to show signs of spoilage. The article notes that use-by dates on packaging serve as general indicators of safety, but environmental factors significantly influence the actual shelf life of produce. Temperature, humidity, light exposure, and storage duration all play roles in how long fruits and vegetables can be safely consumed. Moreover, the optimal storage conditions vary depending on the type of produce. For fruit, apples typically last about a week at room temperature and up to three to four weeks in the refrigerator. They should be stored in the fridge's vegetable compartment and washed just before consumption. Citrus fruits, such as oranges and lemons, can be stored for approximately one week at room temperature and up to one month in the fridge. Whole citrus fruits should be kept in a mesh bag to allow airflow, whereas cut pieces should be stored in an airtight container for up to five days. Grapes can stay fresh for several days at room temperature and up to two weeks when refrigerated. They should be stored in their original ventilated packaging and washed only before eating. If any grapes show signs of mold, the entire bunch should be discarded to prevent mycotoxin contamination. Tomatoes should be allowed to ripen at room temperature before being moved to the fridge, where they can last up to two weeks. Slightly soft or mushy tomatoes can still be eaten as long as there is no visible mold. When it comes to vegetables, carrots and parsnips can be stored for up to two weeks in a cool pantry and more than a month in the fridge, provided they are kept in perforated bags to promote airflow. Sprouted versions of these root vegetables can still be consumed, but if they become mushy or develop mold, they should be thrown away due to the risk of harmful bacteria or fungi. Cucumbers can be stored in a plastic bag or container in the fridge for up to a week, while cut cucumbers should be placed in a clean container and eaten within one to two days to prevent rapid microbial growth. Lettuce can generally be refrigerated for three to seven days if kept whole, though mixed leaf varieties should adhere to the use-by date on the package. Whole lettuce should be stored in breathable packaging in the fridge's salad drawer and washed only before use. Mushy or discolored lettuce should not be consumed. Mushrooms have a very short shelf life, only one day at room temperature and three to seven days in the fridge. Denser types, such as shiitake or button mushrooms, tend to last longer. They should be stored in breathable bags in the center of the fridge. Onions can last more than six weeks when stored in a cool, dry, and well-ventilated location. Wrapping them in plastic is discouraged, as it restricts airflow and reduces their longevity. Onions should not be stored alongside potatoes or other moisture-releasing vegetables, as this can encourage fungal growth. Sprouted onions can still be eaten if there is no mold present. Potatoes, similarly, can be stored for over six weeks in a cool, dark, and dry place. However, green or sprouting potatoes should not be consumed, as they contain natural toxins that can cause severe gastrointestinal issues. Even removing the affected parts does not eliminate the toxin, which persists even after cooking. Exposure to light accelerates the formation of these harmful compounds.