Although storing avocadoes seems to be an excellent idea, the FDA in America is against it. The main concern is the growth of residual human pathogens, including Listeria monocytogenes. Also known as Listeria, Listeria monocytogenes comfortably reside on the surface of the avocado. The bad news is that the pathogen can survive in various conditions and environments. That being said, submerging your green treasure in water does not affect its longevity. In fact, it multiplies there, increasing the risk of miscarriage or stillbirth in women. Listeria is also a threat to the older, young, and those with a weak immune system. If they take water-stored avocados, people in these categories are more likely to experience nausea, chills, fever, vomiting, and diarrhea.
What if You Disinfect the Surface of the Avocado Before Eating It?
This sounds like a solution, but it is not. Listeria monocytogenes penetrates and spreads into pulp of the avocado after about a week or two of storage in water . For this reason, disinfecting the surface before serving yourself the fruit does not kill the pathogen.