Nutritionist Pablo Ojeda has raised concerns about buying pre-cut watermelons and melons left unrefrigerated in supermarkets. Health authorities stress that sliced fruit must be kept cold to prevent bacterial contamination, especially during Spain’s peak summer season.
Rows of halved watermelons and quartered melons wrapped in plastic have become a familiar sight in Spanish supermarkets each summer. But nutritionist Pablo Ojeda is sounding the alarm: buying these pre-cut fruits, especially when they are displayed outside refrigeration, could put your health at risk.
Speaking on Más Vale Tarde, Ojeda emphasized that shoppers should avoid purchasing cut watermelons and melons unless they are kept properly chilled. “You should never buy these if they’re not perfectly refrigerated,” he warned on LaSexta, highlighting the dangers of fruit left exposed on open shelves.
Why Cut Fruit Is a Summer Hazard
Once a watermelon or melon is sliced, its natural protective skin is breached. This allows bacteria from hands, knives, cutting boards, or surfaces to reach the edible flesh. According to health authorities in the Community of Madrid, cut fruit must be stored in the refrigerator until consumed—whether at home, in shops, or in restaurants. Bacteria such as Salmonella, Listeria, and Escherichia coli can contaminate the fruit and multiply rapidly at room temperature, increasing the risk of foodborne illness.
Ojeda pointed to a common scene in many stores: cut melons and watermelons left unrefrigerated, handled by customers checking for ripeness. This, he explained, breaks the cold chain and can compromise food safety.
How Long Can Cut Watermelon Stay Unrefrigerated?
Spanish food safety regulations allow large fruits like watermelon, melon, papaya, and pineapple to be displayed cut in halves or quarters outside the fridge, but only under strict conditions. The temperature must not exceed 25°C, and the fruit can remain unrefrigerated for a maximum of three hours after cutting. After that, it must be moved to a refrigerated display until sold.
Shops are required to monitor the time of cutting, inform customers, and maintain strict hygiene to prevent cross-contamination. Fruit with bruises, wounds, over-ripeness, or cracks should not be sold pre-cut, as these areas are more susceptible to bacterial growth.
What Shoppers Should Check Before Buying Cut Fruit
Consumers should always check that pre-cut fruit is refrigerated, the packaging is sealed, and the flesh looks fresh. Reading the label and refrigerating the fruit as soon as you get home are also essential steps. At home, hands should be washed before cutting, the rind cleaned—even if not eaten—and clean utensils used. The Community of Madrid warns that using dirty knives or boards can transfer bacteria from the skin to the edible part.
Ojeda’s advice is clear: whenever possible, buy whole fruit. If you cut it at home, store it covered in plastic wrap or in a closed container, and keep it separate from raw meats, fish, and other uncooked foods.
Food Safety in the Spotlight
As Spain faces another intense summer, food safety remains a pressing concern. The surge in demand for refreshing fruits like watermelon and melon coincides with higher temperatures that accelerate bacterial growth. This issue echoes broader public health challenges, such as those highlighted when changing consumer habits intersect with safety regulations.
For now, the message from experts and authorities is straightforward: choose whole fruit when possible, insist on proper refrigeration for anything pre-cut, and handle all fresh produce with care. These simple steps can help prevent foodborne illness and keep summer treats safe for everyone.
