Watermelon Season: When the Fruit Can Be Dangerous to Your Health

Watermelon is a beloved summer fruit, packed with water, vitamins, and antioxidants. However, health officials are warning that improper storage and handling can turn this refreshing treat into a source of dangerous foodborne illnesses.

The Republican Center for Health Promotion and Mass Communication highlights that watermelons, grown close to the ground, can easily pick up bacteria such as Salmonella, E. coli, and Listeria monocytogenes from soil and water. If the rind isn't washed before cutting, these microbes can be transferred from the skin to the edible flesh.

Several conditions make watermelon particularly risky. Cut watermelons left at room temperature for more than two hours can become breeding grounds for bacteria. Signs of spoilage, such as a sour smell or slimy texture, should also be heeded, as should any damage to the rind, which can indicate compromised integrity.

While anyone can get sick from contaminated watermelon, certain populations face a higher risk of severe complications. These include individuals aged 65 and older, children under five, pregnant women, and anyone with a compromised immune system. For these groups, food poisoning can lead to more serious health outcomes.

To enjoy watermelon safely, consumers are advised to select whole fruits without cracks or soft spots and ensure a clean, dry surface. Crucially, always wash the rind thoroughly under running water before slicing, even if you don't eat the rind. Use clean knives and cutting boards, and refrigerate cut watermelon promptly at or below 4°C (40°F), consuming it within two days. Never leave cut watermelon at room temperature for longer than two hours.