Daijiworld Media Network – New Delhi
New Delhi, May 15: Health experts have cautioned people against consuming improperly stored cut watermelon during summer, warning that the fruit can quickly become unsafe if left outside for long periods in hot and humid weather.
Watermelon, one of the most popular summer fruits in India, is widely consumed for its cooling and hydrating properties. However, dieticians say sliced watermelon becomes highly vulnerable to bacterial contamination once cut open.
Samiksha Kalra, Senior Dietician at Madhukar Rainbow Children’s Hospital, said freshly cut watermelon is generally safe when prepared hygienically and refrigerated properly. But exposure to warm temperatures can allow harmful bacteria such as Salmonella and Listeria to multiply rapidly on the fruit’s surface.
“These bacteria can increase the risk of foodborne illnesses, leading to symptoms such as stomach pain, vomiting, diarrhoea, fever and dehydration,” she warned.
Experts explained that while the thick outer rind naturally protects the fruit, cutting the watermelon exposes its soft, water-rich flesh to air, moisture and possible contamination from hands, knives or surfaces.
The high water and sugar content in watermelon further creates conditions favourable for bacterial growth if the fruit is not refrigerated quickly.
Health experts advised that cut watermelon should always be stored in airtight containers or tightly covered before being placed in a refrigerator at temperatures below 4 degrees Celsius.
For best freshness and safety, sliced watermelon should ideally be consumed within one to two days.
Experts also stressed the importance of washing the outer rind thoroughly before cutting the fruit, as bacteria present on the surface can transfer to the edible portion through the knife.
Using clean knives, chopping boards and storage containers can also help reduce contamination risks.
People have been advised to avoid consuming watermelon if it develops a sour smell, slimy texture, unusual taste, discolouration or foamy liquid, as these may indicate spoilage or bacterial growth.
Medical experts noted that food poisoning cases tend to rise during summer due to rapid bacterial growth in fruits, dairy products and cooked food exposed to heat and humidity.
Children, elderly individuals, pregnant women and those with weaker immunity are considered more vulnerable to complications arising from contaminated food.
Experts said simple precautions such as proper refrigeration, timely consumption and maintaining food hygiene can help people safely enjoy watermelon and other summer fruits during the ongoing heat conditions.