Experts point out that washing the fruit is essential.
Watermelon and melon can hide serious health risks. Experts point out that washing the fruit, although it seems unnecessary since we don't consume the skin, is essential to avoid poisoning.
These fruits grow in the ground, where they are exposed to soil, dust, polluted water and fertilizers, and during harvesting, storage and transportation they can accumulate even more microbes. They pass through the hands of many people, and no one can know how many times they have been touched with unwashed hands.
“When you cut into a watermelon or cantaloupe without washing it first, all the bacteria from the skin are transferred through the knife directly to the inside, which you eat raw,” explains Dr. Darin Detwiler, a professor of food safety at Northeastern University. The only difference between them is that the skin of a melon, due to its rough texture, holds even more dirt and germs than that of a watermelon, so it requires even more careful washing.
Unlike many other food products, these fruits are not cooked, so bacteria such as salmonella, listeria or E. coli can survive and end up directly in the body. Symptoms are nausea, vomiting, diarrhea, which usually appear a few hours to a few days after consumption. Therefore, before cutting them into slices, wash them well with plenty of water, rub them if necessary and dry them with clean kitchen paper. After cutting, the fruits should be consumed immediately or stored in the refrigerator within two hours, at a temperature lower than 4 °C and consumed within 3-4 days.
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