Francisco Diez-Gonzalez, director of the Center for Food Safety in the College of Agricultural and Environmental Sciences, spoke with Food & Wine about the potential risks of storing produce in jars.
While many may prefer to keep their produce in jars as it lowers the likelihood of forgetting about it, experts warn that doing so can create a breeding ground for bacteria. If there is a small amount of bacteria on a piece of produce, being submerged in water could more easily allow the contamination to grow to a larger amount. Bacteria that cause fever, muscle aches and diarrhea grow well in refrigerated temperatures.
Additionally, a tightly sealed jar can lead to the buildup of gas, causing a glass jar to explode if enough pressure is built up.
The practice “could lead to the spread of microorganisms from non-food items to not just produce, but any other type of food exposed,” said Diez-Gonzalez.
For those who choose to store produce in jars, he highlights the importance of using food-grade containers.
“Some glass and ceramic materials may contain heavy metals or other substances that could contaminate the produce,” Diez-Gonzalez said.