5

Your friend is right. The avocado is not spoiled or in any way dangerous, just changed during storage. You can eat it without any ill effects. There are people who would throw food out for cosmetic reasons, you can do that too, if you prefer.


4

Avocados are frequently bad in one or both of two ways: "Bruising" where the flesh turns dark brown/black, is squishy and has a sour smell; "Fibrousness" where the flesh gets full of green or brown fibers. In the bruising case, you can eat the rest of the flesh if you can cut out the bruises, at least until it takes over the avocado, ...


4

Yes, mould (or mold) can be invisible. When an item is visibly moldy, the visible part of the mold is actually the fruiting body. (You can think of a "fruiting body" like the flower on a plant. It's the structure that produces and distributes spores, much like flowers produce seeds.) The main body of the mold is a fine network of root-like ...


4

Good olive oil is supposed to have a peppery burn in the back of your throat. It is also not uncommon for it to have bitter elements. There is no way to discern if your oil is bad by your description. Olive oil that has been exposed to heat or light, or is just old, will no longer smell fresh. Fresh olive oil generally has grassy aromas with some olive ...


3

There are several studies published on the presence of campylobacter (which is the bacteria of concern) in chicken. You didn't specify where you are, but the findings are fairly consistent worldwide. Chicken has a much higher incidence than other poultry products, and other proteins, though campylobacter can be present there too. Of course, this is all ...


3

Besides the issues already mentioned, you should also beware of storing some dry goods in the fridge, especially if you live in a high-humidity area. Basically, every time you open the container outside of the fridge, you will exchange it for more humid air. In the fridge, the moisture will condense. If you're storing something in amounts similar to the ...


3

Most crab legs are packed in ice after being caught. Most of the lice do not survive the freezing process. They definitely do not survive the cooking process and do not harm the meat. It is unclear if fresh, raw crab lice directly from the ocean cause issues. http://portal.ncdenr.org/web/mf/crab-leeches


2

Canned food basically never expires. That being said, check to make sure there isn't any rust, dents, or swelling on the can, and make sure the food smells okay and there are no cloudy, mushy, or moldy bits of food. It should be safe if it passes all these checks.


2

Many food items, particularly those containing oils, but many others too, will change characteristics when cold. The good news is that keeping honey and most other things at fridge temperature does not generally affect flavour, but it may affect texture permanently. Oils and other substances that can go rancid will generally keep better in the fridge than at ...


1

That looks like a Haas avocado. You can tell they are ripe by giving the wider end a gentle squeeze. If it yields to a firm, gentle squeeze, it is good to go. If it is very soft, it has probably ripened too much. When you cut it open, a ripe avocado is uniformly green. There is generally no space between the skin and the flesh. Once they over-ripen they ...


1

A lot of spreadable products won't be if chilled, as the fats harden. Peanut butter is one (though how much it stiffens depends on the presence of other fats than the oil from the peanuts). Nutella stored in the fridge becomes hard enough to bend cutlery when you try to get it out. Olive oil goes cloudy and thickens but doesn't come to any harm, though it's ...


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