Nutritionist Pablo Ojeda has highlighted the health risks of buying pre-cut watermelon and melon in supermarkets. Improper refrigeration and frequent handling increase the danger. The warning comes as summer fruit sales surge across Spain.
Pre-cut watermelon and melon, often displayed on supermarket shelves across Spain, have come under scrutiny after nutritionist Pablo Ojeda raised concerns about their safety. Speaking on his regular segment on LaSexta's 'Más Vale Tarde', Ojeda emphasized that purchasing these fruits already sliced, especially when not properly refrigerated, can pose a real health risk. The warning is particularly relevant as the summer season drives up demand for these popular fruits.
Ojeda explained that once fruits like watermelon or melon are cut open, they become highly perishable and should be kept under strict refrigeration. However, many supermarkets continue to offer pre-cut portions wrapped in plastic film, often leaving them unrefrigerated for extended periods. This practice, according to the nutritionist, increases the likelihood of spoilage and potential foodborne illness.
Another issue highlighted by Ojeda is the frequent handling of these fruits by customers. He noted that shoppers often touch or press the exposed fruit to check its quality, which can further compromise the cold chain and introduce contaminants. Extended exposure to ambient temperatures, combined with repeated contact, accelerates deterioration and raises safety concerns.
Ojeda's advice is clear: consumers should opt for whole, uncut fruit whenever possible and avoid purchasing pre-sliced options unless they are stored in a properly chilled environment. He also recommends choosing seasonal produce, as these fruits are better adapted to local conditions and tend to retain freshness longer.
The discussion around food safety and proper storage is not new in Spain. Recent events, such as the heightened attention to public health during large gatherings, have underscored the importance of safe food practices. For example, during the San Fermín festivities in Pamplona, authorities placed a strong emphasis on emergency services and health precautions, as detailed in this report on public health measures during San Fermín.
Food safety experts consistently stress that improper storage of perishable items, especially in warm climates, can lead to rapid bacterial growth. In Spain, where summer temperatures often soar, the risk is particularly acute. The Spanish Agency for Food Safety and Nutrition (AESAN) regularly issues guidelines for retailers and consumers, urging strict adherence to refrigeration standards for cut fruit and other sensitive products. These recommendations are designed to minimize the risk of foodborne illnesses, which can have serious consequences, especially for vulnerable populations such as children, the elderly, and those with weakened immune systems.
As the popularity of pre-cut fruit continues to grow for convenience, Ojeda's warning serves as a timely reminder to prioritize food safety over ease of purchase. Choosing whole, seasonal fruit and ensuring proper storage conditions remain the most reliable ways to enjoy summer produce without unnecessary health risks.
