This article was co-authored by Jennifer Levasseur and by How.com.vn staff writer, Hunter Rising. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College.
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Brussel sprouts are a flavorful and nutritious addition to your meal, but making sure they’re still good is important to prevent any foodborne illnesses. Bad odors and discolored leaves are some of the most common signs of spoilage to look out for, but there are other ways to determine if your brussel sprouts are safe to eat. Keep reading, and we’ll cover what bad brussel sprouts look like whether they’re fresh or cooked.
Things You Should Know
- Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots.
- Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.
- Get rid of leftover cooked brussel sprouts after 3–4 days in the fridge, or when they have unpleasant odors and mold growth.
Steps
Expert Q&A
Tips
- After cooking brussel sprouts, refrigerate the leftovers within 2 hours to prevent bacteria from growing more quickly.[14]Thanks
- Choose brussel sprouts that are small, have firm heads, and are all the same size so they cook evenly.[15]Thanks
Warnings
- If you’re ever in doubt about whether your brussel sprouts are good or bad, throw them away so you don’t risk getting sick.Thanks
Expert Interview
Thanks for reading our article! If you’d like to learn more about cooking, check out our in-depth interview with Jennifer Levasseur.
References
- ↑ https://www.hsph.harvard.edu/nutritionsource/2016/11/21/science-of-flavor-cruciferous-vegetables-brussels-sprouts/
- ↑ https://www.hsph.harvard.edu/nutritionsource/food-features/brussels-sprouts/
- ↑ https://youtu.be/Tfm6FSfuAbs?t=22
- ↑ https://ask.usda.gov/s/article/What-are-the-signs-of-food-spoilage
- ↑ https://www.hsph.harvard.edu/nutritionsource/food-features/brussels-sprouts/
- ↑ https://extension.usu.edu/yardandgarden/research/brussel-sprouts-in-the-garden
- ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/molds-food-are-they-dangerous
- ↑ https://ask.usda.gov/s/article/How-long-will-cooked-food-stay-safe-in-the-refrigerator
- ↑ https://extension.umn.edu/vegetables/growing-brussels-sprouts#harvest-and-storage-229813
- ↑ https://nchfp.uga.edu/how/freeze/blanching.html
- ↑ https://www.hsph.harvard.edu/nutritionsource/food-features/brussels-sprouts/
- ↑ https://ask.usda.gov/s/article/How-long-can-you-keep-leftovers-in-the-refrigerator
- ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety
- ↑ https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/danger-zone-40f-140f
- ↑ https://youtu.be/12SFZ9FF5X8?t=58
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