Melons are a popular summertime fruit enjoyed for their sweet, juicy flavor and hydrating properties. From cantaloupe and honeydew to watermelon, melons are commonly found at picnics, barbecues, and breakfast buffets. While they may seem like a harmless, healthy treat, melons have been linked to numerous foodborne illness outbreaks over the years. According to the national food poisoning lawyer, Tony Coveny, contamination can occur during the growing, harvesting, or handling process, and because these fruits are often eaten raw, there’s no cooking step to kill harmful bacteria. Understanding how melons can cause food poisoning—and what steps you can take to prevent it—can help you and your family stay safe.
Why Melons Are Vulnerable to Contamination
Melons, particularly cantaloupes, have been implicated in several major outbreaks of foodborne illness, primarily due to Salmonella and Listeria monocytogenes. These bacteria can cause serious gastrointestinal distress and, in some cases, severe complications. The outer rinds of melons are particularly susceptible to contamination because of their rough, netted texture, which makes it easier for bacteria to cling to the surface and more difficult to remove through simple rinsing. Once a knife cuts through the rind, any bacteria on the surface can be transferred directly to the edible flesh.
Historical Outbreaks Linked to Melons
One of the most significant melon-related outbreaks occurred in 2011, when a Listeria outbreak linked to cantaloupes grown in Colorado led to 147 reported illnesses and 33 deaths across the United States. It was one of the deadliest outbreaks of foodborne illness in the country’s recent history. More recently, smaller outbreaks involving Salmonella-contaminated melons have prompted recalls of pre-cut fruit in stores. These events have brought attention to the risks associated with melon consumption, particularly when the fruit is pre-sliced and stored for extended periods.
How Contamination Happens
The process can begin in the field, where contaminated water used for irrigation or washing can introduce pathogens. Animals and insects may also transfer bacteria to the melon rinds. After harvesting, poor handling practices—such as inadequate washing, use of dirty cutting tools, or improper refrigeration—can worsen the risk. In retail settings, pre-cut melons are especially vulnerable. Once cut, melons should be kept at a safe temperature below 40°F (4°C). When left at room temperature for too long, bacteria can multiply rapidly, especially in the moist, sugary environment of melon flesh.
High-Risk Groups
Certain groups of people are more vulnerable to foodborne illness from contaminated melons. These include young children, the elderly, pregnant women, and people with weakened immune systems. For these individuals, infections like Listeria can be life-threatening. That’s why food safety agencies such as the CDC and FDA emphasize the importance of proper handling and preparation of melons and other fresh produce.
Safe Handling Practices at Home
To enjoy melons safely, there are several precautions consumers can take. First, always wash the outer surface of the melon under running water before slicing—even if you don’t plan to eat the rind. Using a clean produce brush can help remove dirt and bacteria from the surface, especially on cantaloupes with rough skin. Dry the melon with a clean towel before cutting to reduce moisture that may aid bacterial growth.
Next, use a clean knife and cutting board, and be sure to wash your hands thoroughly before and after handling the fruit. Once a melon is cut, refrigerate any leftovers immediately. Pre-cut melons should be kept in the refrigerator and consumed within a few days. Avoid eating sliced melon that has been sitting out at room temperature for more than two hours, or one hour if the temperature is above 90°F (32°C).
Buying Pre-Cut Melons Safely
When buying pre-cut melon from stores or salad bars, check to see that it is being kept chilled. If the melon is displayed without refrigeration or appears to have been sitting out for a long time, it’s best to skip it. When possible, choose whole melons and cut them at home to ensure better control over hygiene and freshness.
Final Note: A Sweet Treat with a Safety Plan
While melons are a healthy and delicious part of a balanced diet, they can also be a surprising source of foodborne illness if not handled properly. The risk is particularly high with cantaloupe due to its rough skin and history of contamination. By following simple food safety practices—washing thoroughly, using clean tools, refrigerating promptly, and being cautious with pre-cut fruit—you can reduce your risk of illness and enjoy melons safely all season long.
