Everyone likes to eat cold watermelon in summer, but if you keep the cut watermelon in the fridge and eat it for several days then you need to be careful. Know how dangerous it can be?

Many researches have revealed that if cut watermelon is not stored properly, it can become a breeding ground for bacteria like Salmonella, Listeria and E. coli.

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Watermelon is cultivated close to the ground, due to which bacteria such as salmonella, listeria and E. coli can come from soil or water on its peel. When the watermelon is cut, these bacteria present on the peel can reach the pulp of the fruit through the knife.

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Watermelon pulp contains plenty of sugar and water, which create an ideal environment for bacteria. If cut watermelon is left at room temperature for more than two hours, bacteria can grow rapidly.

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If you keep cut watermelon in the refrigerator and do not maintain the correct temperature and storage standards, then there remains a risk of bacteria.

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A study published in 2024 found that the number of bacteria in cut watermelon kept at room temperature (28 degrees Celsius) increased from 0.15 log CFU/g to 3.26 log CFU/g within 24 hours. At the same time, this increase was very low at refrigerator temperature (4 degrees Celsius). This shows that the growth of bacteria in cut watermelon kept in the refrigerator slows down, but does not stop completely.

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Eating cut watermelon kept for a long time can cause stomach cramps, vomiting and diarrhea. At the same time, bacteria like listeria can cause infection, which can cause fever and muscle pain.

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Such watermelon can cause listeria infection in pregnant women, children, elderly and people with weak immune system, which may require immediate medical help.

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Before cutting, wash the watermelon peel thoroughly with cold running water. For this, use a clean brush so that the dirt and bacteria present on the peel are removed.