Tomatoes are a staple in most kitchens, can be part of a nutritious diet, and are a great source of vitamins and minerals. Tomatoes are not vegetables, they are fruits and are commonly red but can also come in a variety of other colors, such as yellow, pink and purple. Tomatoes are often eaten fresh or used as an ingredient in a multitude of different recipes. Popular types of tomatoes include beefsteak, plum and cherry tomatoes.



Fresh field tomatoes and other fruits and vegetables don't naturally contain bacteria that can make you sick. Nevertheless, since tomatoes are grown close to the ground, the fruit can become contaminated in the field by soil, contaminated water, wild and domestic animals or improperly composted manure. Bacteria may also be transferred during and after harvest from handling, storing and transporting.

Fresh fruit and vegetables, including tomatoes, can also become contaminated with disease-causing bacteria when they come into contact with raw food items such as meat, poultry, seafood and their juices. Such contaminations can happen at the grocery store, in the shopping cart, in the refrigerator or from counters and cutting boards at home.

When you select tomatoes at the grocery store or fresh from the field, you should look for any signs of bruising or cuts on the skin and flesh of the tomato. Due to the fact that tomatoes continue to ripen once they are picked, you should always purchase tomatoes that are firm but not overly hard.

If you store whole tomatoes unwashed and uncovered at room temperature, make sure that they are stored out of direct sunlight. When the tomatoes are ripe, they should be stored in the refrigerator and should be used within a few days. Tomatoes that have been cut should always be refrigerated at 4'C (40'F) or less and can be kept for up to three days. If the cut or peeled tomatoes have been left out at room temperature for more than two hours, you should throw them away.

Since tomatoes can become contaminated by coming into contact with raw meat, poultry or seafood, be sure to separate raw foods from ready-to-eat foods in the shopping cart at the grocery store, and in the kitchen and refrigerator at home.

Always wash your hands before handling any fresh produce and wash your tomatoes under fresh, running water. Make sure you throw out any tomatoes that are bruised or spoiled and don't soak tomatoes in a sink full of water because the sink can harbor bacteria that can be transferred to the tomatoes.

You should keep in mind that there is no need to use anything other than water when washing tomatoes because produce washes may not completely remove or kill bacteria, viruses and parasites. Washing tomatoes gently under fresh, cool running water is at least as effective as using cleansers.When you are finished washing your tomatoes, cut out the scar where the stem was, and throw it away.

Be cautious because foodborne illness or food poisoning happens when a person gets sick from eating foods that are contaminated with microorganisms like bacteria, parasites or viruses. Bacteria that is most commonly linked to tomato foodborne outbreaks is Salmonella.

Common symptoms of foodborne illness include:

Diarrhea

Fever

Stomach cramps

Vomiting

Nausea