Keep Tomatoes Fresh Longer With These Amazing Tips
Can't decide whether to refrigerate or not refrigerate fresh tomatoes? Get the real facts here. Just because someone says it on a website doesn't mean it's true. Many videos and websites are saying that you should not store tomatoes in the refrigerator. I did the research about storing tomatoes and you will be surprised at what I found out. Both the USDA and FDA recommended storing ripe tomatoes in the refrigerator at 40 F degrees. I also found out some more very interesting facts about tomatoes you eat in restaurants, salmonella contamination that occurs from improper washing and mishandling, why tomatoes shouldn't be soaked in water and more things you should know about tomatoes. Check them out...
It is frustrating to buy tomatoes or grow tomatoes and within a day or two you find them rotting in the fridge. Here are some tips to keep your tomatoes fresh longer. There seems to be some debate on whether it is better to store tomatoes at room temperature or in the refrigerator. Some people prefer storing tomatoes at room temperature but the USDA recommends storing them in the refrigerator. See the real facts about storing tomatoes below the video.
Storing Tomatoes at Room Temperature
Tomatoes should only be stored at room temperature until they ripen
Store unripened tomatoes somewhere that the temperature stays at approx. 70°F
Do not store unripe tomatoes in direct sunlight
Make sure there is no stem on the tomatoes
Store tomatoes with stem side facing down in a single layer
If you want to store your tomatoes stem side up you can put a piece of tape over the vine scar of the tomato to make them stay fresh longer.
Storing Tomatoes in the Fridge
According to the USDA (United States Department of Agriculture) ripe tomatoes should be stored uncovered in the refrigerator. Refrigerator temperature should be 40°F.
Ripe tomatoes will last approximately one week when stored in a refrigerator. "Store ripe tomatoes uncovered in the refrigerator. Can be stored in refrigerator up to a week depending on ripeness when stored. Keep unripe tomatoes at room temperature away from direct sunlight until they ripen" (USDA, 2018).
Storing Tomatoes at Room Temperature
Tomatoes should only be stored at room temperature until they ripen
Store unripened tomatoes somewhere that the temperature stays at approx. 70°F
Do not store unripe tomatoes in direct sunlight
Make sure there is no stem on the tomatoes
Store tomatoes with stem side facing down in a single layer
If you want to store your tomatoes stem side up you can put a piece of tape over the vine scar of the tomato to make them stay fresh longer.
Storing Tomatoes in the Fridge
According to the USDA (United States Department of Agriculture) ripe tomatoes should be stored uncovered in the refrigerator. Refrigerator temperature should be 40°F.
Ripe tomatoes will last approximately one week when stored in a refrigerator. "Store ripe tomatoes uncovered in the refrigerator. Can be stored in refrigerator up to a week depending on ripeness when stored. Keep unripe tomatoes at room temperature away from direct sunlight until they ripen" (USDA, 2018).
Featured Video: How to Store Fresh Tomatoes
(in a room not in the refrigerator)
If you prefer to store your tomatoes at room temperature (not recommended for ripened tomatoes) this video shows you how tomatoes will stay fresh longer by removing the stems and turning the tomatoes upside down or putting tape on the vine scar of the tomato and leaving it sit upright. Do not use tomatoes which are bruised, damaged, ripened, or have mildewed. Tomatoes should only be kept at room temperature until they ripen. After ripening they should be kept in the refrigerator (Note: Recommended holding times by the FDA is 4 hours for tomatoes not kept in the refrigerator.-see more important information below video)
Interesting CDC Study on Restaurants Improper Handling of Tomatoes Could be the cause of recent salmonella infection outbreaks-Here is why...
There have been multiple outbreaks of Salmonella infection associated with tomatoes, according to reports in the Journal of Food Protection, Vol. 72. These investigations show that Salmonella infection happened early on in the farm to consumer chain and that this contamination happened for the most part, in restaurants which caused researchers to think that the restaurants improper handling of tomatoes could have contributed to these outbreaks. In this study tomato handling practices in 449 restaurants were closely examined by Members of the Environmental Health Specialists Network (EHS-Net). The data they collected indicated that "handling tomatoes appropriately posed a challenge to many restaurants".
Here is what they discovered:
Cutting boards were not used on 49% of tomato cutting observations
Gloves were not worn in 36% of tomato cutting observations
82% washed tomatoes under running water (as recommended)
18% soaked the tomatoes in standing water (not recommended by the U.S. Food and Drug Administration (FDA)
21 % did not meet FDA guidelines for the temperature differential between wash water and tomatoes
About half of all batches of cut tomatoes in holding areas were above 41F (5C), the temperature recommended by the FDA
73% of the cut tomatoes were held above the maximum holding times, at 41F which exceeded the FDA recommended holding time of 4 hours for tomatoes that were not refrigerated (i.e., tomatoes held above 41F) (3).
Here is what they discovered:
Cutting boards were not used on 49% of tomato cutting observations
Gloves were not worn in 36% of tomato cutting observations
82% washed tomatoes under running water (as recommended)
18% soaked the tomatoes in standing water (not recommended by the U.S. Food and Drug Administration (FDA)
21 % did not meet FDA guidelines for the temperature differential between wash water and tomatoes
About half of all batches of cut tomatoes in holding areas were above 41F (5C), the temperature recommended by the FDA
73% of the cut tomatoes were held above the maximum holding times, at 41F which exceeded the FDA recommended holding time of 4 hours for tomatoes that were not refrigerated (i.e., tomatoes held above 41F) (3).
Did You know? Bacteria Can Enter Tomatoes Submerged in Water Temperatures Cooler than the Pulp
Bacteria can enter the tomato via the stem scar when tomatoes are submerged in water that is cooler than the temperature inside the pulp of the tomato (Tomato Guidance Document, 2nd Edition, July 2008) "When the tomato cools, a vacuum is created causing water, and potentially pathogens, to be drawn into pores on the tomatoes. Therefore, water temperature relative to pulp temperature, and water quality, are critical considerations for maintaining the safety of the product" (4).
Did You Know? Cutting Fresh Produce increases the risk of Bacterial Growth and Contamination In tomatoes
Cut or sliced raw tomatoes should not be kept longer than 24 hours. "Processing fresh produce into fresh-cut products increases the risk of bacterial growth and contamination by breaking the natural exterior barrier of the produce. The release of plant cellular fluids when tomatoes are cut provides a nutritive medium in which pathogens, if present, can survive or grow. The processing of fresh tomatoes without proper sanitation procedures in the processing environment increases the potential for contamination by pathogens. In addition, the degree of handling and product mixing common to many fresh-cut processing operations can provide opportunities for contamination and for spreading contamination through a large volume of product" (4).
Tomato Storage Containers-Best Buys
Featured Video: 4 Easy tomato preservation tips/How to store tomatoes
Warning Signs of Salmonella infection
Proper handling, washing under running water, and storing tomatoes at the right temperatures can reduce the risk of Salmonella Infection. The risk of salmonella infection is high if tomatoes are mishandled at any stage from farm to table. "Salmonella infection usually isn't life-threatening. However, in certain people — especially infants and young children, older adults, transplant recipients, pregnant women, and people with weakened immune systems — the development of complications can be dangerous" (Mayo Clinic). If you eat tomatoes and have any of the following symptoms contact your doctor immediately.
Here are the signs of Salmonella Infection:
Nausea
Vomiting
Abdominal cramps
Diarrhea
Fever
Chills
Headache
Blood in the stool
"Typically, people with salmonella infection have no symptoms. Others develop diarrhea, fever and abdominal cramps within eight to 72 hours. Most healthy people recover within a few days without specific treatment.In some cases, the diarrhea associated with salmonella infection can be so dehydrating as to require prompt medical attention. Life-threatening complications also may develop if the infection spreads beyond your intestines. Your risk of acquiring salmonella infection is higher if you travel to countries with poor sanitation." (Mayo Clinic). The best way to make sure the tomatoes you eat are safe from Salmonella contamination, is to grow them, wash them under running water, and store them yourself or purchase them from a reputable local farm or business.
Here are the signs of Salmonella Infection:
Nausea
Vomiting
Abdominal cramps
Diarrhea
Fever
Chills
Headache
Blood in the stool
"Typically, people with salmonella infection have no symptoms. Others develop diarrhea, fever and abdominal cramps within eight to 72 hours. Most healthy people recover within a few days without specific treatment.In some cases, the diarrhea associated with salmonella infection can be so dehydrating as to require prompt medical attention. Life-threatening complications also may develop if the infection spreads beyond your intestines. Your risk of acquiring salmonella infection is higher if you travel to countries with poor sanitation." (Mayo Clinic). The best way to make sure the tomatoes you eat are safe from Salmonella contamination, is to grow them, wash them under running water, and store them yourself or purchase them from a reputable local farm or business.
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This website created by Rev.Penny Dean
Contact Us: [email protected]
This website created by Rev.Penny Dean
References:
1. How to Store Fresh Tomatoes. (2018). YouTube. Retrieved 4 January 2018, from https://www.youtube.com/watch?v=O3HhE4rNZOA
2. (2018). Naldc.nal.usda.gov. Retrieved 4 January 2018, from https://naldc.nal.usda.gov/download/CAT76678308/PDF
3. Journal of Food Protection, Vol 72. Cdc.gov. MS 08-608: Received 11 December 2008/Accepted 22 March 2009. Retrieved 5 January 2018, from https://www.cdc.gov/nceh/ehs/docs/tomato_handling_practices_in_restaurants.pdf
4. Commodity specific safety food guidelines for the fresh tomato supply chain. (2018). Fda.gov. Retrieved 5 January 2018, from https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM171708.pdf
5. N.a. "Salmonella infection - Symptoms and causes - Mayo Clinic." Mayoclinic.org. n.d. Web. 4 Jan. 2018. <https://www.mayoclinic.org/diseases-conditions/salmonella/symptoms-causes/syc-20355329>
1. How to Store Fresh Tomatoes. (2018). YouTube. Retrieved 4 January 2018, from https://www.youtube.com/watch?v=O3HhE4rNZOA
2. (2018). Naldc.nal.usda.gov. Retrieved 4 January 2018, from https://naldc.nal.usda.gov/download/CAT76678308/PDF
3. Journal of Food Protection, Vol 72. Cdc.gov. MS 08-608: Received 11 December 2008/Accepted 22 March 2009. Retrieved 5 January 2018, from https://www.cdc.gov/nceh/ehs/docs/tomato_handling_practices_in_restaurants.pdf
4. Commodity specific safety food guidelines for the fresh tomato supply chain. (2018). Fda.gov. Retrieved 5 January 2018, from https://www.fda.gov/downloads/Food/GuidanceRegulation/UCM171708.pdf
5. N.a. "Salmonella infection - Symptoms and causes - Mayo Clinic." Mayoclinic.org. n.d. Web. 4 Jan. 2018. <https://www.mayoclinic.org/diseases-conditions/salmonella/symptoms-causes/syc-20355329>