2024-01-14 21:26:57
Lettuce is a very common food on Chilean tables, as it is an excellent accompaniment to multiple meals and salads, in addition to having few calories. But many times when we buy more than we will use, they end up turning pink, brown or even slimy in the refrigerator. What to do in those cases?
“Lettuce is very thin and fragile. “It breaks down easily and produces a lot of liquid,” he explained to HuffpostTrevor Craig, food safety expert.
However, he noted that this doesn’t always mean you should throw it away, as in some cases it is still safe to eat. Let’s go separately.
Pink or light brown leaves are not harmful to health
According to Katie Sabatini, registered dietitian and food safety and quality assurance manager, the pink or light brown discoloration that can appear on romaine lettuce and escarole is known as “oxidation.”
“The main reasons behind this discoloration are due to improper handling and storage. “If the leaves are bruised or cut, or if the lettuce is stored with excess moisture, this can lead to much more rapid development of rust on the leaves,” he said.
Sabatini indicated that over time, as lettuce oxidizes, it produces polyphenols as a protective measure to prevent the growth of mold and fungi. This can give it a rusty appearance, he said, emphasizing that it is a natural process.
Additionally, another contributing factor is exposure to ethylene gas emitted by other products in the refrigerator.
Sabatini explained that while the pink coloration may be unsightly, it does not make the lettuce unsafe to eat. However, if it bothers you you can simply cut that part.
“As long as the lettuce is still crisp and the rest of the leaves appear vibrant and firm, the pink parts are safe to eat,” she explained.
Discard any lettuce that looks slimy, smelly, or has black spots.
Craig points out that leafy green vegetables are usually very fragile, so when crushed during harvesting, packaging or transport you may see some slightly wilted or dark green leaves, however this is not dangerous.
However, Sabatini says that leaves that turn black or are very wet can indicate deterioration, because as they age they take on that appearance.
Additionally, when overpackaged, they can accumulate additional moisture, which is a breeding ground for disease-causing bacteria such as E. coli, salmonella, or listeria, which can increase your chance of getting sick.
These bacteria can cause diarrhea, stomach cramps, vomiting and fever, according to the US Centers for Disease Control and Prevention.
Therefore, as a precautionary measure, Sabatini recommends discarding soft, excessively moist, slimy, smelly, or unusually dark vegetables.
In this sense, avoid buying and consuming: lettuce with many slimy, dark leaves or with soaked packaging. Also check for mold or black spots.
Also, check for any stagnant liquid in the corners of the package. There should be no more than a few drops of water.
How to store lettuce
Sabatini suggested storing lettuce in the refrigerator, between 1 and 4°C, separate from other fruits and vegetables to minimize exposure to ethylene gas and oxidation.
When preparing it, remove anything that is slimy or wilted or has a bad smell.
“If you’re unsure of the state of your leafy greens, it’s best to err on the side of caution. You can’t see or smell the harmful microorganisms that cause foodborne illness,” Craig said.
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