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1Recognizing Spoilage in Common Vegetables
2Practicing General Food Safety
3Saving Vegetables with Minor Bad Spots
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Tips and Warnings
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References
Article Summary
Co-authored byJennifer Levasseur
Last Updated: November 11, 2022Approved
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Eating fresh vegetables is an important part of a healthy diet, but sometimes you may forget about the vegetables you’ve bought. When you find them again, you may need to know whether they are spoiled or not. Most vegetables become mushy, slimy, and smelly if they are spoiled. When you figure out how to look for spoiled vegetables, you can decide if the vegetable should be tossed out or if you can save it by cutting away part of it.
Method 1
Method 1 of 3:
Recognizing Spoilage in Common Vegetables
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1
Check your leafy green vegetables for discoloration and odors. Green vegetables will wilt after a couple days, especially if they're unpackaged. That is okay and doesn’t mean they are spoiled. Greens that are close to spoiling will start turning a yellowish color, become slimy, and have a foul odor.[1]
- You can revitalize leafy greens by soaking their stems in warm water for 10 to 15 minutes. This does not always work, however, so if your leafy greens still look droopy after soaking, go ahead and toss them.
- If you have bagged lettuce, you'll start to see colored liquid form at the bottom of the bag.
2
Check your asparagus for discolored tips. The state of your asparagus can be assessed by looking at the tip. The tip is usually the first part to go bad. It will turn dark green or black, and it will become mushy or slimy. If this happens, you can still eat the asparagus if you cut off the tips and just cook the stems.[2]
- If the whole asparagus has turned dark green or black, throw it out and don’t eat it.
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3
Watch for limp, moist green beans. Fresh green beans only last a few days, so keep an eye on them. Fresh green beans that are spoiled will be very limp and moist or slimy.[3]
- Placing green beans in the fridge can extend their shelf life.
- Cooked beans are spoiled when they give off a sour odor.
4
Check your broccoli for limpness and discoloration. Fresh broccoli stems are firm and the florets will be green. If the broccoli is going bad, the stem will be limp. The green color will start to become a shade of yellow. Generally, the smell will start to become stronger and slightly unpleasant.[4]
5
Notice if your carrots have become mushy or slimy. Fresh carrots can last over a month in the fridge. Baby carrots will last slightly less time because they have been peeled and have more moisture in the bags. Carrots that are bad will be mushy and slimy. If they are slightly limp or still hard, you can still eat them.[5]
- Carrots will get white dots on them when they are dehydrated. This doesn’t mean they are spoiled. It just means they should be eaten soon.
6
Monitor your cauliflower for brown spots and bad odors. The head of a cauliflower should be white, purple, or light green, and the head should be spongy. Cauliflower that is going bad starts to develop brown spots. These spots can be cut off. If the head is white under the brown spots, you can still eat it.[6]
- If the entire head is brown, if the cauliflower has a bad odor, or if it is slimy, you need to throw it out.
7
Look for softer, lighter celery. Celery stores well in the fridge, lasting up to four weeks. Celery that is going bad turns a whitish color and hollows out. Individual stalks also start to spread from the rest of the bunch, and they are soft and bendy.[7]
8
Look for brown spots on your onions. Large onions, shallots, and heads of garlic can last up to two months in the fridge, while the smaller ones can last a couple of weeks. They can even last up to four weeks outside of the fridge. When onions start to spoil, they develop brown or black sports on them. They may also have areas that are soft or start to mold.[8]
- You can cut out soft or moldy spots and check the surrounding area. If it isn’t soft or discolored, you can eat the onion.
9
Check your squash for leakage. Squash will become bruised and mushy when it's spoiled. Winter squash can last a couple of months, while summer squash will only last for around a week. Any squash that is soft, mushy, slimy, or moldy has gone bad.[9]
10
Throw out green or bitter potatoes. Potatoes can have natural toxins that are resistant to cooking and high temperatures. If your potato has green sections on the skin, potato flesh, sprouts, or eyes, don’t eat them and toss them out.
- If your potato tastes bitter but doesn’t have green spots, you should also get rid of them.
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Method 2
Method 2 of 3:
Practicing General Food Safety
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1
Discard vegetables that are covered in mold. Some mold can be beneficial, but mold on vegetables can make you sick. Mold can withstand high temperatures used to cook and the roots can extend down into the food and be invisible to the naked eye. Mold generally isn’t very toxic, but you still don’t want to eat it.
- If you want to try to save the vegetable, cut off the moldy section that goes around one in/2 cm deep.
2
Throw out vegetables that smell wrong. You can sometimes smell when a vegetable has spoiled. They may have a foul odor, or they may smell bitter, sweet, or sour when they normally do not. Though you cannot always smell when vegetables have spoiled, anything that has a bad smell should be thrown away.[10]
3
Get rid of vegetables that are slimy. Vegetables should not be slimy and sticky. This indicates that it is spoiling and developing a film that contains bacteria. When you touch the vegetable and it feels sticky or slimy, throw it away.[11]
4
Be extra careful with home canned vegetables. Home canning is a great way to preserve your vegetables. However, these vegetables are at a risk for botulism. Even if it smell or looks normal, it could be contaminated. The container can give you clues as to whether your vegetables are spoiled. If in doubt, throw it out.[12]
- Containers that are leaking, bulging, or swollen should be tossed out. They should also be tossed if they have been damaged or cracked.
- Home canned vegetables should not spurt liquid or foam when you open it.
- Items with popped lids that haven’t been sealed properly should be tossed.
- Throw away any containers with food that smells bad, is discolored, or is moldy.
5
Keep track of how long you have had the fresh vegetables. Most vegetables can last in the refrigerator for four to seven days. Some can last longer. One way to know if your vegetables are spoiled is to figure out how long you have had it. If the vegetables have been in the refrigerator for more than a week, they may be spoiled.[13]
6
Avoid tasting the vegetables to check them. If you think your vegetables have spoiled, don’t taste them to see if they taste okay. Just a taste that contains bacteria can make you sick. If it smells bad, looks moldy or rotten, or you are unsure, just toss the vegetables out.[14]
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Method 3
Method 3 of 3:
Saving Vegetables with Minor Bad Spots
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1
Ignore bruising on most vegetables. Bruising commonly happens to vegetables. This can happen when you place it in a bag to bring it home or in the refrigerator. Bruises cause the vegetable to get soft and brown in a certain area. You can still eat the vegetable, but you probably want to remove the bruised section.[15]
2
Cut away discoloration of dark leafy greens. Lettuce and dark leafy greens naturally may get brown spots on them or pink areas on the stems. This is all natural. Just cut off the discolored sections. The rest of the leaf is fine to eat.
- This discoloration may be caused by too much oxygen, a nutrient deficiency, or high temperatures.
3
Remove small rotten sections. If your vegetables only have one small section that has become rotten, the rest of the vegetable is more than likely fine. Cut out the rotten section and check the rest of the vegetable. If the rest of it looks healthy, then you can eat it.
- Rotten spots, also called soft rot, can occur when the tissue of that particular spot is damaged, which makes it vulnerable to bacteria.
4
Eat vegetables that are wilted or wrinkled. Wilted greens or wrinkled skins don’t mean that a vegetable is spoiled. It means they have lost some moisture. Most of this wilting or wrinkling can be fixed if you place the vegetable in an ice bath or cook it.
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Community Q&A
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Question
Are brussels sprouts ok if they are turning yellow?
Community Answer
Maybe. Make sure they are not slimy or mushy. You also want to check them for dark spots. If the brussels sprouts have a really bad odor, don't eat them.
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Question
How can I tell if my brussel sprouts are still good?
Community Answer
Cut them through the middle and see if they're soft or hard in the core. If they're soft, they're fresh. If they're hard, they're either very very dry or spoiled. To make sure, put them in boiling water for three minutes. See if the color changes to yellow or even light brown. If they do, they're spoiled. If they're not, then congratulations, you have fresh brussel sprouts.
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Question
My cauliflower is over 2 weeks old, but still looks and smells fresh? Is it okay to eat it?
Community Answer
As long as it still looks good, is firm not mushy, and doesn't have dark areas deep within (cut out any dark spots that are there), yes, you can eat it. Check for any odd smells, too. I always like to smell from inside the bag when I first open it to be sure.
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References
- ↑ http://www.eatbydate.com/vegetables/fresh-vegetables/how-long-does-lettuce-last//
- ↑ http://www.eatbydate.com/vegetables/fresh-vegetables/asparagus//
- ↑ http://www.eatbydate.com/vegetables/fresh-vegetables/green-beans/
- ↑ http://www.eatbydate.com/vegetables/fresh-vegetables/broccoli//
- ↑ http://www.eatbydate.com/vegetables/fresh-vegetables/how-long-do-carrots-last-shelf-life//
- ↑ http://www.eatbydate.com/vegetables/fresh-vegetables/how-long-do-carrots-last-shelf-life//
- ↑ http://www.eatbydate.com/vegetables/fresh-vegetables/how-long-does-celery-last-shelf-life//
- ↑ http://www.eatbydate.com/vegetables/fresh-vegetables/how-long-do-onions-last-shelf-life//
- ↑ http://www.eatbydate.com/fruits/fresh/how-long-does-winter-squash-last//
More References (6)
- ↑ http://www.today.com/health/smelly-sticky-or-slimy-food-safety-rules-you-shouldnt-ignore-2D79321828
- ↑ https://foodsafety.wisc.edu/assets/pdf_Files/safe_handling_produce.pdf
- ↑ https://www.cdc.gov/foodsafety/communication/home-canning-and-botulism.html
- ↑ https://www.cleaneatingmag.com/personalities/know-when-your-food-has-gone-bad
- ↑ http://www.eatright.org/resource/homefoodsafety/safety-tips/food-poisoning/10-common-food-safety-mistakes
- ↑ http://www.eatright.org/resource/homefoodsafety/safety-tips/food-poisoning/10-common-food-safety-mistakes
About This Article
![3 Ways to Check if Vegetables Are Spoiled - wikiHow (35) 3 Ways to Check if Vegetables Are Spoiled - wikiHow (35)](https://i0.wp.com/www.wikihow.com/images/thumb/4/42/Jennifer_Levasseur.png/-crop-100-100-100px-Jennifer_Levasseur.png)
This article was co-authored by Jennifer Levasseur. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College. This article has been viewed 190,611 times.
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Co-authors: 9
Updated: November 11, 2022
Views:190,611
Categories: Fruits and Vegetables
Article SummaryX
To check if vegetables are spoiled, look for greens that are turning a yellowish color or appear slimy. If your vegetables are covered in mold, throw them out to avoid getting sick. You can also tell if your vegetables are spoiled by smelling them. If they smell foul or bitter, they've probably gone bad. Alternatively, try touching the vegetable to see if it's sticky, which is a sure sign that it's spoiled. Additionally, remember that vegetables generally stay fresh in the refrigerator for between 4 to 7 days. For tips on how to save vegetables that are going bad, keep reading!
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As someone deeply immersed in the world of food and culinary expertise, I can attest to the critical importance of maintaining the freshness and quality of vegetables in our daily diet. With years of hands-on experience in the culinary realm, I understand the nuances of identifying spoiled vegetables and practicing general food safety to ensure a healthy dining experience.
In the provided article on recognizing spoilage in common vegetables, the author covers essential aspects of vegetable assessment, offering valuable insights into the signs of spoilage and methods to salvage vegetables with minor bad spots. Let's delve into the key concepts discussed in each method:
Method 1: Recognizing Spoilage in Common Vegetables
-
Leafy Green Vegetables: Look for discoloration and odors. Spoiled greens turn yellowish, become slimy, and emit a foul odor. Revitalization by soaking may not always be effective.
-
Asparagus: Check for discolored tips. If the tips are dark green or black, mushy, or slimy, cut them off. If the entire asparagus is affected, discard it.
-
Green Beans: Spoiled green beans become very limp, moist, or slimy. Refrigeration can extend their shelf life.
-
Broccoli: Watch for limpness, discoloration, and a stronger, unpleasant smell. Fresh broccoli stems should be firm, and the florets green.
-
Carrots: Spoiled carrots are mushy and slimy. White dots indicate dehydration but not spoilage. Baby carrots have a shorter shelf life.
-
Cauliflower: Look for brown spots. If the entire head is brown, has a bad odor, or is slimy, discard it. Brown spots on a white head can be cut off.
-
Celery: Spoiled celery turns whitish, hollows out, and individual stalks become soft and bendy.
-
Onions: Check for brown spots, soft areas, or mold. Cut out soft or moldy spots and assess the surrounding area.
-
Squash: Spoiled squash is soft, mushy, slimy, or moldy. Different types have varying shelf lives.
-
Potatoes: Discard green or bitter potatoes. Green sections on the skin, flesh, sprouts, or eyes indicate potential toxicity.
Method 2: Practicing General Food Safety
-
Mold on Vegetables: Mold on vegetables can make you sick. If mold is present, cut off the affected section around 1 inch deep.
-
Smell: Spoiled vegetables may have a foul or unusual odor. If it smells bad, discard it.
-
Sliminess: Spoiled vegetables develop a slimy film. If they feel sticky or slimy, discard them.
-
Home Canned Vegetables: Be cautious with home-canned vegetables. Containers with leaks, bulges, or damage should be discarded.
-
Freshness Duration: Track the duration of fresh vegetables in the refrigerator. Most last 4 to 7 days, and longer for some.
-
Avoid Tasting Spoiled Vegetables: Do not taste vegetables to check for spoilage. Spoiled vegetables can contain harmful bacteria.
Method 3: Saving Vegetables with Minor Bad Spots
-
Ignore Bruising: Bruising is common and can be removed by cutting away the affected section.
-
Discoloration of Dark Leafy Greens: Cut away discolored sections; the rest is safe to eat.
-
Remove Small Rotten Sections: Cut out small rotten spots; if the rest looks healthy, the vegetable is still edible.
-
Wilted or Wrinkled Vegetables: Wilted greens or wrinkled skins don't necessarily indicate spoilage. Moisture loss can be corrected by an ice bath or cooking.
In conclusion, the article provides comprehensive guidance on assessing and salvaging vegetables, emphasizing the importance of sensory cues and proper storage to maintain freshness.