Can You Get Food Poisoning from Bananas?

Can you get food poisoning from bananas? The short and reassuring answer is **yes**. Although Bananas are a low-acid fruit and they rarely harbor harmful pathogens such as Salmonella or E. coli, which can cause severe foodborne illnesses, all food can become contaminated. Thankfully, their thick outer peel acts as a natural barrier that protects the fruit from contamination, making bananas one of the safest fruits to consume. This typically safe food is a great source of nutrition and the peel doesn’t even contain an environment suitable for bacteria to grow. A win-win for those of us who love this delicious yellow fruit that comes in its own packaging. Easy to carry and pretty durable.

What is a risk factor though? If a banana comes into contact with other contaminated foods or surfaces, it may become contaminated itself. However, proper food handling and hygiene practices can minimize the risk of cross-contamination.

How to Store Bananas

Depending on their ripeness when purchased, bananas will last on your countertop for anywhere from two to six days. If you always have bananas around, it’s worth investing in a holder with a hook. Hanging the fruits eliminates the potential for bruising, which happens when bananas are lying on top of each other. You should also aim to keep the fruits away from direct sunlight, as the heat from the sun can cause them to ripen rapidly.

Sliced bananas discolor quickly, so it’s best to avoid cutting into them until you’re ready to eat. However, if you sprinkle them with a little lemon juice, it lowers the pH levels and will keep browning at bay.

Can you keep bananas in the fridge? Yes, you can absolutely store bananas in the fridge. Just keep in mind that the cool, dry climate slows the ripening process, which is why bananas aren’t refrigerated in the supermarket. In other words, if you put green, unripe bananas in the fridge, they’re likely to stay that way. Additionally, putting a banana in the fridge too soon can actually ruin the fruit and cause what is known as a “chilling injury,” which stops the ripening process and causes bananas to taste bitter.

Bananas can also be frozen. To freeze bananas, lay the slices out on a parchment paper-lined tray or baking sheet and put them in the freezer. Once they’re frozen (it won’t take long), transfer them to a closed container or plastic bag. This step, while not entirely necessary, will keep the banana slices from sticking together and forming a mass. We suggest labeling the container with the date and the amount of bananas inside so that information is readily available when you’re craving the fruit.

Tips for Storing Bananas:

No matter how you choose to store your bananas, here are a few storage tips to keep in mind.

• Don’t store bananas in a place that gets a lot of sunlight or is too close to the stove. The heat from the sun (or stove) will cause them to ripen faster.
• Don’t keep bananas in a fruit bowl or anywhere else that puts pressure on them, as this pressure will cause bruising and can create brown spots.
• Store bananas away from foods like apples, pears, avocados, and peaches, as these fruits release ethylene gas that can cause bananas to ripen more quickly.
• Wherever you store your bananas, make sure the temperature is around 54 degrees Fahrenheit. According to Dole, this is the ideal storage temperature for bananas.
• Refrain from storing bananas in a closed container or bag, as this causes them to spoil very quickly.

 

What to do if you have too many bananas?

• Caramelize for French toast or pancakes
• Use to replace eggs. Yes, you read that right. If you are vegan or have an egg allergy, you can mash one ripe banana and use it in place of an egg in many sweet recipes. It will help to bind ingredients, while also imparting a lightly sweet flavor. Additionally, if the recipe calls for applesauce as an egg substitute, you can sub in the same amount of mashed banana.
• Mash to use as a sweetener for oatmeal.
• 2 ingredient pancakes. Just beat two eggs and combine them with one mashed banana, a dash of vanilla extract and a sprinkle of cinnamon. Grease a skillet well with coconut oil and spoon the banana batter onto it (each pancake should be about two to three tablespoons). Cook for a few minutes per side, then serve. Top with maple syrup, nut butter or fruit.
• Banana bread! Who doesn’t love this right out of the oven? Delish!

 

For more food safety tips please keep an eye on Make Food Safe as we update the blog daily.