Turkish doctor reveals mistake that could lead to poisoning before cutting watermelon

Gastroenterology specialists have warned of serious health risks associated with consuming watermelon, the most widely eaten summer fruit, if it is cut without being washed beforehand. Professor Dr. Ali Demir, a professor of gastroenterology at Istanbul Medipol University’s Faculty of Medicine, stated that watermelon can carry various types of bacteria from the field to the table, making it a potential source of food poisoning if not thoroughly washed before cutting. He explained that bacteria present on the outer rind, particularly when fields are irrigated with contaminated water, may include harmful strains such as Salmonella and typhoid. He noted that any cracks or damage to the rind facilitate the transfer of these bacteria into the fruit’s interior. Demir added, “If watermelon is not washed before cutting, there is a high probability that bacteria will be transferred inside via the knife, which can lead to diarrhea and fever due to bacterial infection.” He emphasized the importance of storing leftover cut watermelon in airtight wrap and consuming it within one or two days at most, as prolonged storage may cause spoilage and turn it into a potential source of infection.