Category: Produce storage

Washing green grapes prematurely can actually accelerate spoilage, as excess moisture encourages mold growth. Knowing how to clean and store green grapes correctly is the key to enjoying them at their best for longer.

According to food scientists, a vinegar bath can significantly reduce the amount of mold spores and bacteria on fresh produce, making it an effective tool for food preservation. This simple technique is the key to extending the life of delicate berries like strawberries and raspberries by several days, helping to prevent the premature spoilage that plagues many home cooks.

Did you know that an estimated 1.3 billion tonnes of food is wasted annually, with a significant portion attributed to improper produce storage? This problem often begins in our own fruit bowls, which is why you can't store bananas with other fruits if you want to extend their freshness and prevent premature spoilage.

While it's generally safe to eat grapes that have been left out at room temperature for a short period, their shelf life is significantly reduced, with spoilage occurring within just a few days. Properly stored grapes in the refrigerator can last for weeks, but knowing how to safely handle grapes outside of cold storage is crucial for preventing foodborne illness and food waste.

Cucumbers, composed of over 95% water, have a short shelf life that makes them prone to spoilage after just a few days, especially if not stored correctly. For high-moisture produce like this, relying solely on an expiration date can be a dangerous gamble for your health.

As members of the nightshade family, potatoes naturally contain glycoalkaloid compounds, including solanine. This is what makes a potato unsafe to eat when those levels become dangerously high, often triggered by improper storage, light exposure, or physical damage.

According to the USDA, cooked potatoes are a high-risk food for bacterial growth when not stored properly. Knowing how to know if refrigerated potatoes are bad is essential for preventing foodborne illness and ensuring your leftovers are safe to eat.

According to food safety experts, a strong, unpleasant odor is one of the most reliable indicators of food spoilage, even if the color seems okay. This is critical when questioning, "is it okay to eat broccoli if it smells bad but is green?".

According to the Food and Agriculture Organization, roughly one-third of all food produced globally is lost or wasted each year. Knowing how to tell when little potatoes go bad is a simple yet effective way to reduce food waste in your own kitchen, ensuring you use them safely and before they spoil.

According to Love Food Hate Waste, Kiwis throw away an estimated 2,340 tonnes of carrots annually due to spoilage. Learning how do you know when carrots go bad is essential for reducing this waste and ensuring the food you consume is safe and fresh.