How to Tell if kiwi is bad? (3 Easy Steps)

In this brief article, we will answer the question How to Tell if Kiwi is Bad?. Moreover, we will also discuss the health consequences of eating spoiled kiwi and how to store Kiwi to avoid spoilage.

How to Tell if Kiwi is Bad?

You can use your senses (vision, smell and touch) to determine if your Kiwi is bad or not. Her, we discuss each of them in detail: 

Important: You should not eat spoiled Kiwi as this can lead to severe health problems due to the presence of harmful pathogens and toxins (1-4)

  1. When it comes to the sense of vision, one can easily identify the quality of a Kiwi fruit by observing its outer appearance. A bad Kiwi often exhibits a black and white coloration on its skin, which is typically caused by the presence of fungi or harmful bacteria. 

Additionally, fungal attacks can render the Kiwi unfit for consumption. Another visual clue is the texture of the fruit. If a certain part of the Kiwi feels jelly-like and excessively soft, it indicates that the fruit has gone bad, possibly due to over-ripening.

  1. Moving on to the sense of smell, it is considered one of the most effective tools for detecting spoilage in food items. In the case of Kiwi, a bad fruit will emit an acidic or unpleasant odor, indicating that it may have exceeded its shelf life. 

On the other hand, a fresh and good Kiwi will have a pleasant and sweet aroma.

  1. Finally, the sense of touch can also provide valuable information about the quality of a Kiwi. By simply touching the fruit, one can assess its ripeness. 

If the Kiwi feels hard to the touch, it is likely under-ripe. Conversely, if the fruit feels soft and forms a jelly-like structure when touched, it has likely gone bad. A lack of juiciness in the fruit can also be an indicator of spoilage.

It is important to note that Kiwi fruits generally require a longer ripening period compared to other fruits. Therefore, when purchasing Kiwis, it is advisable to follow these basic tips to ensure a meaningful shopping experience. 

By utilizing these methods of observation, anyone can easily determine whether a Kiwi is good or bad. In the case of fully ripened Kiwis, they tend to take a considerable amount of time to reach their optimal ripeness. To identify ripe Kiwis, a simple test can be conducted by firmly pressing the fruit in your hand. 

If it feels hard, it indicates that the Kiwi is under-ripe. Conversely, if it feels juicy and soft, resembling the texture of a ripe tomato, it is likely fully ripened, regardless of its hairy exterior.

Consuming unripe Kiwis can result in a sour and unpleasant taste experience. Therefore, it is crucial to apply these sensory skills to determine the quality and ripeness of the fruit before consumption.

Can you get sick from eating spoiled Kiwi?

Yes, eating spoiled Kiwi can pose several risks to your health due to the presence of harmful pathogens and toxins (1-4). 

These pathogens can cause foodborne illnesses and lead to various symptoms. Here, we summarize some examples of the dangers and symptoms one may experience after consuming spoiled Kiwi:

  • Bacterial Infections: Ingesting Kiwi contaminated with Salmonella or Escherichia coli can lead to symptoms such as diarrhea, abdominal and cramps, fever, vomiting and nausea (1-4).
  • Fungal Infections: If spoiled Kiwi is infected with Aspergillus fungi, it can produce mycotoxins that can cause respiratory issues, including coughing, wheezing, and shortness of breath, particularly in individuals with compromised immune systems (2). 

Rhizopus fungi can also cause mucormycosis, a rare but serious infection that primarily affects individuals with weakened immune systems (3). Symptoms may include facial pain, headache, fever, nasal congestion, and black lesions on the skin.

  • Food Poisoning: Spoiled Kiwi can also contain toxins produced by certain bacteria, such as Clostridium botulinum and Staphylococcus aureus (4). 

Consuming Kiwi contaminated with these toxins  can result in symptoms such as blurred vision, muscle weakness, difficulty swallowing, dry mouth, and paralysis, vomiting, nausea, stomach cramps, and diarrhea.

You should be aware that these are just a few examples of potential pathogens and associated symptoms, therefore you should always be careful and avoid eating spoiled kiwi to prevent foodborne illnesses.

What should you do if you suspect you have eaten spoiled Kiwi?

If you have consumed spoiled Kiwi or suspect that you have, it is important to take immediate action. First, pay close attention to any symptoms you experience, such as nausea, vomiting, diarrhea, abdominal pain, fever, or discomfort, which are typical of food poisoning (5). 

Monitor the severity and duration of these symptoms. It is crucial to stay hydrated by drinking fluids like water, clear broth, or electrolyte solutions to prevent dehydration, especially if you are vomiting or experiencing diarrhea (6).

If your symptoms are severe, persist for a prolonged period, or if you notice any concerning symptoms beyond gastrointestinal discomfort, seek medical assistance immediately. This is particularly important for pregnant, children or elderly individuals (7).

Maintaining good hygiene is also essential. Practice thorough handwashing with soap and water after using the restroom and before handling food to prevent the potential spread of pathogens to others following the standard rules (8). 

Remember to properly dispose of any remaining spoiled Kiwi to avoid accidental consumption or cross-contamination with other foods.

How to properly handle Kiwi to avoid spoilage?

To properly handle Kiwi and prevent spoilage, follow these guidelines:

  • For whole Kiwis: Kiwi has a shelf life of 5 to 7 days at room temperature (9). To extend its freshness, store the whole Kiwis in a cool, dry place away from direct sunlight.
  • Sliced Kiwi storage: If you slice Kiwi and want to store it, use an airtight container and place it in the refrigerator. This will help maintain its quality for up to 5 days or possibly longer.
  • Ripening unripe Kiwi: If you have unripe Kiwis, there is no need to refrigerate them. Instead, keep them in a slightly warmer area to facilitate the ripening process. Once they become ripe, you can then store them at normal room temperature.
  • Freezing Kiwi in liquid state: Kiwi is known for its soothing juice. You can make Kiwi juice and freeze it for future use. Another option is to slice the Kiwi and freeze the slices. In liquid form, Kiwi can be stored for busy times, and frozen slices can last for at least 5 to 6 months.

By following these storage methods, you can effectively handle Kiwi to minimize spoilage and prolong its freshness. Remember to use airtight containers and appropriate refrigeration or freezing techniques to maintain the quality of the fruit.

Conclusion:

In this brief article, we answered the question How to Tell if Kiwi is Bad?. Moreover, we discussed the health consequences of eating spoiled kiwi and how to store Kiwi to avoid spoilage.

References:

1. Yuan J, Wang L. Survival of Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes on Fresh and Sliced Green and Golden Kiwifruits. https://home.liebertpub.com/fpd [Internet]. 2018 Sep 1 [cited 2023 Jun 2];15(9):560–7. Available from: https://www.liebertpub.com/doi/abs/10.1089/fpd.2018.2446 

2. Zhu GY, Wang X, Chen TM, Wang SY, Chen X, Song ZW, et al. First Report of Aspergillus flavus Causing Fruit Rot on Kiwifruit in China. https://doi.org/101094/PDIS-08-21-1771-PDN [Internet]. 2022 May 22 [cited 2023 Jun 2];106(7):1990. Available from: https://apsjournals.apsnet.org/doi/full/10.1094/PDIS-08-21-1771-PDN 

3. Mohammed Ibrahiem Ahmad Odeh B, Batta Y. Biological Control of Gray Mold, Blue Mold & Rhizopus Soft Rot on Grape, Pear, Kiwi, Strawberry by Trichoderma Harzianum [Internet]. 2006 [cited 2023 Jun 2]. Available from: https://repository.najah.edu/items/a8fd70f7-17fe-4512-87d2-e4d607473132 

4. Feng Y, Li G, Lv X, Xu Y, Wu Q, Shi C, et al. Prevalence, Distribution, and Diversity of Escherichia coli, Staphylococcus aureus, and Salmonella in Kiwifruit Orchards and Processing Plants. https://home.liebertpub.com/fpd [Internet]. 2014 Sep 30 [cited 2023 Jun 2];11(10):782–90. Available from: https://www.liebertpub.com/doi/abs/10.1089/fpd.2014.1759 

5. Milaciu M V, Ciumărnean L, Orășan OH, Para I, Alexescu T, Negrean V. Semiology of food poisoning. Int J Bioflux Soc [Internet]. 2015 [cited 2023 May 10];8(2):108–13. Available from: http://hvm.bioflux.com.ro/docs/2015.108-113.pdf 

6. McRobert GR. THE TREATMENT OF BACTERIAL FOOD POISONING. Br Med J [Internet]. 1934 Aug 8 [cited 2023 May 10];2(3841):304. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2445530/ 

7. Lennard LB. Food microbiology and food poisoning. In: Food & Nutrition [Internet]. Taylor & francis Gr…. Routledge; 2020 [cited 2023 May 30]. p. 132–54. Available from: https://www.taylorfrancis.com/chapters/edit/10.4324/9781003115663-11/food-microbiology-food-poisoning-louise-lennard 

8. Beumer RR, Kusumaningrum H. Kitchen hygiene in daily life. Int Biodeterior Biodegradation [Internet]. 2003 Jun 1 [cited 2023 Apr 24];51(4):299–302. Available from: https://www.sciencedirect.com/science/article/abs/pii/S0964830503000416 

9. O’CONNOR‐SHAW RE, ROBERTS R, FORD AL, NOTTINGHAM SM. Shelf Life of Minimally Processed Honeydew, Kiwifruit, Papaya, Pineapple and Cantaloupe. J Food Sci [Internet]. 1994 Nov 1 [cited 2023 Jun 2];59(6):1202–6. Available from: https://ift.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1994.tb14676.x 

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