How to professionally handle rotten fruits

Rotten fruits are recommended to be discarded directly, inedible, or simply cut off the moldy parts before continuing to be consumed. Fruit decay is mainly caused by factors such as mold contamination, bacterial reproduction, and nutrient loss. The treatment method should avoid secondary pollution.

Fungal toxins from rotten fruits may spread to non moldy areas and cannot be fully distinguished by the naked eye. Common molds such as penicillin and ochratoxin are heat-resistant and highly toxic, and cannot be completely removed by ordinary cleaning or heating. When handling at home, gloves should be worn and rotten fruits should be placed in sealed bags to avoid contaminating other food or containers with juice. Knives and cutting boards that come into contact with rotten fruits should be washed with boiling water or soaked in disinfectant to prevent cross contamination. Some fruits that have been slightly damaged but not moldy can be eaten as soon as possible after cutting off the damaged area, but it is necessary to observe whether the flesh changes color and taste. If the fruit has a taste of alcohol, sourness, or softened flesh with flowing water, even if local mold is not obvious, it should be discarded as a whole. In special circumstances, a small amount of rotten fruit can be used for composting, but it needs to be buried deep and kept away from the planting area of edible plants to avoid the transfer of toxins through the soil.

Daily storage of fruits should be classified and stored separately, with fruits such as bananas and apples that are prone to releasing ethylene. Regularly check the status of inventory fruits and prioritize consumption of fruits with high maturity. When purchasing, choose fruits that are free from bumps and have intact skin. Refrigeration can slow down the rate of decay. Thoroughly wash hands after handling rotten fruits, and children and immunocompromised individuals should avoid contact with moldy food residues.