Bacteria love avocados almost as much as people do. Unlike most fruits, the avocado is low in acid. That makes it good for bacterial growth. In addition, we like to eat avocados raw, which means we don’t kill the bacteria by cooking.
Based on a 2014–2016 study, the FDA found that about 18% of avocados had Listeria monocytogenes on their skins. In small amounts, this germ isn’t dangerous for healthy adults. However, it can cause serious harm to young children, older people, and pregnant women.
To prepare an avocado safely, you first need to wash your handscarefully.
Then rinse the avocado’s skin thoroughly before you cut it open.Otherwise, the blade will carry the germs on the skin into the pulp.
Throw away the skin and the pit promptly.
To avoid bacterial growth, eat the avocado as soon as possible aftercutting and peeling.
We Americans are eating more avocados than we did a generation ago. In 1985, the average American ate only 1 pound a year. Now it’s more than 7.5 pounds!
Why do we love avocados? It’s not because avocados are cheap. The average price of a Hass avocado reached $2.10
Avocados are a luxury that is actually good for us.
Avocados are rich, creamy, and high in fat. However, this fat is mostly monounsaturated—so, heart healthy! People who eat avocados every day can raise their HDL (good) cholesterol and lower their LDL (bad) cholesterol.
Avocado-eaters get 20 vitamins and minerals in one fruit! They also get the nutrients that most Americans need more of—magnesium, potassium, and vitamins K and E.
Avocados have many phytochemicals. These help protect our cells from damage. In fact, eating avocados may keep your eyes healthy and lower your cancer risk.
Talk about versatile! You can use avocados in dips, sandwiches, and salads. They can make smoothies creamy. You can even use them instead of butter on toast.