Melons are loved fo
r their sweet, juicy soft fruit. Throughout the summer the refreshing fruit is eaten with pleasure. There can be, however, bacteria sitting on the skin of the melon, which through cutting can be transferred through to the soft fruit, warn experts from the German institute for risk assessment, (BfR). The dangers can be removed if simple rules are followed.
"Salmonella, Listeria and E.coli bacteria can quickly multiply on the acid free melon fruit." said Andreas Hensel, president of the BfR in Berlin. "To protect against infections, consumers should quickly eat or cool cut-up melon, because when disease causing bugs come into contact with the fruit and it remains warm, after just a few hours it can spread and cause illness. Pregnant women and people with a weakened immune system, small children, elderly and sick, should avoid melon which has been cut and left at room temperature, and preferably not eat it."
In general, the BfR suggests that with the preparation, and storing of melon people should follow the rules of good kitchen hygiene. Thereby washing hands, working with clean knifes and cutting boards to avoid cross contamination. Next to that the BfR recommend that food trade, catering companies and nursing homes should only cut up melon which they are sure can be used within two hours of preparation.
r their sweet, juicy soft fruit. Throughout the summer the refreshing fruit is eaten with pleasure. There can be, however, bacteria sitting on the skin of the melon, which through cutting can be transferred through to the soft fruit, warn experts from the German institute for risk assessment, (BfR). The dangers can be removed if simple rules are followed."Salmonella, Listeria and E.coli bacteria can quickly multiply on the acid free melon fruit." said Andreas Hensel, president of the BfR in Berlin. "To protect against infections, consumers should quickly eat or cool cut-up melon, because when disease causing bugs come into contact with the fruit and it remains warm, after just a few hours it can spread and cause illness. Pregnant women and people with a weakened immune system, small children, elderly and sick, should avoid melon which has been cut and left at room temperature, and preferably not eat it."
In general, the BfR suggests that with the preparation, and storing of melon people should follow the rules of good kitchen hygiene. Thereby washing hands, working with clean knifes and cutting boards to avoid cross contamination. Next to that the BfR recommend that food trade, catering companies and nursing homes should only cut up melon which they are sure can be used within two hours of preparation.
