Can you eat a tomato with a rotten spot?

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Quick answer

It’s best to avoid eating any part of a tomato that has begun to rot. While a small spot of rot on an otherwise firm, healthy tomato can be cut away, rotting indicates the presence of mold and bacteria that can make you sick. Only eat tomatoes that are fully ripe but still feel firm with no soft or discolored spots.

What causes tomatoes to rot?

Tomatoes rot due to a variety of factors:

Overripening – As tomatoes fully ripen, their cell structure begins to break down causing soft spots and potential mold growth.

Damage – Cracks, bruises, punctures or other damage to the tomato skin allow entry points for mold and bacteria.
Diseases – Certain fungal or bacterial diseases like early blight, late blight or bacterial spot can cause rotting in tomatoes.
Poor storage – Storing tomatoes at warm temperatures accelerates ripening and potential rotting.

The main culprits of tomato rot are fungi and bacteria. Fungal infections like early blight (Alternaria solani) or late blight (Phytophthora infestans) first appear as brown/black lesions on the tomato skin, enlarging into soft, rotten spots.

Bacterial diseases like bacterial spot (Xanthomonas campestris) also create water-soaked lesions that turn brown or black and gradually eat holes into tomato fruit. While fungal and bacterial spores occur naturally in soil, disease development is favored by warm, humid conditions.

Can you cut out a rotten spot and still eat the tomato?

It’s not recommend trying to salvage a tomato with any rotted portions by cutting out the bad spots. Mold and bacteria can quickly spread from decayed areas into the interior flesh of the tomato, even if those inner parts still look fine.

Any rotten or discolored spots on a tomato indicate the presence of fungal hyphae (threadlike roots) or colonies of bacteria that are invisible to the naked eye but still present deeper in the flesh.

While you may be tempted to simply slice off the visibly decayed part, microscopic mold filaments and bacteria will likely still be present and can lead to foodborne illness if consumed.

Dangers of eating rotten tomatoes

Eating produce affected by fungal or bacterial decay poses potential health risks:

Food poisoning – Bacteria like Salmonella, E. coli, and Listeria can cause foodborne illness. Symptoms may include nausea, vomiting, diarrhea, and fever.
Gastrointestinal issues – Mold and bacteria can produce toxins that irritate the digestive tract, causing symptoms like stomach pain, cramping, and diarrhea.
Allergic reactions – Some molds can trigger allergic reactions in sensitive individuals, causing hives, asthma flare-ups, and anaphylaxis.

Those with weakened immune systems like young children, the elderly, and people undergoing cancer treatment are at higher risk for infection and complications related to foodborne pathogens.

How to tell if a tomato is safe to eat

When selecting tomatoes, look for signs of damage, overripeness, and decay:

Avoid tomatoes with bruises, punctures, or cracks in the skin which allow entry points for bacteria.

Do not purchase tomatoes that are leaking juice or feel mushy, which indicates overripeness.
Check for soft, discolored spots or lesions, which signal rot.
Make sure tomatoes still feel firm with no wrinkled skin.

Select vine-ripened tomatoes that are fully red in color but not overripe.

Proper storage can also prevent tomatoes from becoming overripe and susceptible to rotting:

Store unripe tomatoes stem-side down at room temperature out of direct sunlight.

Once ripe, move tomatoes to the refrigerator in a loose plastic bag.
Consume ripe tomatoes within a few days before deterioration occurs.
Avoid placing tomatoes in sealed bags or drawers which can accelerate spoilage.

With careful selection and storage methods, you can enjoy fresh ripe tomatoes with minimal risk of rotten spots developing before you eat them.

What to do if you cut into a rotten tomato

If you accidentally cut into a tomato and find an internal pocket of rot and mold, it’s safest to discard the entire tomato. The decay has likely spread past what’s visible, and mold spores could transfer to the knife and cutting board.

Follow these steps if you encounter an unexpected rotten area:

Immediately throw out the rest of the tomato, including any sliced portions you were planning to eat.
Do not try to wash the tomato or salvage any “good” parts.
Wash the knife and cutting board thoroughly with hot, soapy water to remove mold and bacteria.

Consider any other sliced tomatoes or produce that touched the cutting board to be contaminated as well.
Clean any kitchen surfaces that came into contact with the rotten tomato as a precaution.

Throwing out one spoiled tomato is a small price to pay to avoid the negative health effects of ingesting mold, fungi, or harmful bacteria. When in doubt, it’s better to be safe and start fresh with a new tomato free of rot.

Can you still use tomatoes with spots or blemishes?

Tomatoes showing small blemishes, scars, cracks, or discolored spots on the skin can potentially still be used if the flesh beneath appears completely healthy. Issues like sunscala and catfacing may cause cosmetic skin defects but do not necessarily affect food safety or quality if the tomato flesh is firm and free of decay.

Here are some guidelines for assessing minor tomato imperfections:

Catfacing – Irregularly shaped tomatoes with swollen, distorted areas can be used if the flesh is still firm and uniform in color/texture.

Scarring – Shallow scars from pest or physical damage are generally safe if they do not penetrate deep into the tomato flesh.
Blossom end rot – A leathery black spot on the bottom of the tomato can be cut away; the rest of the fruit is edible if otherwise healthy.
Sunscald – White or yellow patches on shoulders of the tomato do not affect internal flesh safety or quality.

Cracks – Superficial skin cracks are OK; avoid tomatoes with deep cracks exposing inner flesh.

However, if blemished areas are accompanied by soft, water-soaked patches, foul odor, wrinkled skin, or mold growth do not consume any part of the tomato. Any signs of decay indicate potential microbial contamination.

Can you eat tomatoes with fungus or mold on the skin?

Tomatoes showing obvious mold growth or fungal lesions on the surface should be discarded in their entirety. Fungal infections like early blight (Alternaria solani) or late blight (Phytophthora infestans) rapidly spread into the interior flesh of tomatoes as well as neighboring fruit.

Even if you think you can cut away all the visibly moldy parts, microscopic fungus will likely remain in the tomato, making it unsafe for consumption. Any tomatoes displaying fungal or moldy spots should be thrown out to protect yourself from potential mycotoxins and other harmful effects.

Ways to use tomatoes with minor imperfections

While it’s never advisable to eat actual rotten spots, tomatoes with some external blemishes can be safely used in the following ways:

Salsas – Dice up catfaced or scarred tomatoes for fresh salsa recipes.

Sauces – Cook down cracked or blemished tomatoes into a sauce or pasta gravy.
Soup – Roughly chop scarred or cracked tomatoes to add to gazpacho, minestrone or tomato soup.
Purees – Blend damaged tomatoes into pureed dishes like hummus, tomato basil soup, or tomato jam.

Juice – Make juice from aesthetically imperfect tomatoes that would otherwise be discarded.

Minor skin defects do not affect flavor or nutrition, so tomatoes with some imperfections can still lend their characteristic sweet, acidic taste to many cooked dishes and canned goods where appearances matter less. This reduces food waste and maximizes the use of homegrown or store-bought tomatoes.

Can rotten tomato juice make you sick?

Yes, consuming the juices from a rotten, moldy tomato can definitely make you sick. As tomatoes become overripe and start decomposing, dangerous bacteria like Salmonella, Listeria monocytogenes, and E. coli can proliferate in the moist flesh and contaminated juices.

Drinking or ingesting the juices from a spoiled tomato therefore poses a high risk of foodborne illness. Symptoms typically appear within 1-3 days and may include:

Nausea and vomiting
Abdominal cramps and diarrhea

Fever and chills
Headaches

The harmful bacteria and toxins cannot be neutralized or made safe by cooking or boiling the tomato juice. For maximum safety, you should completely avoid consuming the juices from any tomato showing even early signs of spoilage like soft spots or mold growth. Dispose of both the tomato flesh and leaking juices to avoid foodborne illness.

Conclusion

While a few minor blemishes or cracks in the skin do not necessarily ruin a tomato, it is never advisable to eat tomatoes exhibiting actual mold growth, fungal lesions, or rotten soft spots. Even if you remove the visibly decayed sections, microscopic contamination will remain in the surrounding tomato flesh and juices. To avoid foodborne illness, always inspect tomatoes closely for signs of overripeness and discard any showing significant mold, decay, or internal rotted pockets. With proper handling and storage, tomatoes can be enjoyed safely even with some external scarring or blemishing. When doubts arise, it is better to be cautious and discard a questionable tomato for a fresher specimen free of rot.