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Episode Transcription
For Food Safety in a Minute, this is Susie Craig with Washington State University Extension.
Will you be serving watermelon or cantaloupe for summer picnics?
Preparing fresh fruit especially cut melons require extra cautions to keep things safe.
Begin preparation using a brush and scrubbing the melon under cool, running water. This prevents microorganisms from going from the surface into the fruit as you cut it. Melons are grown on the ground and may become contaminated from soil or the growing environment.
If bacteria contaminate cut fruit, they may grow and multiply when temperatures remain in the danger zone from 40ºF to 140ºF. Always Discard cut melon that have been out of the refrigerator for more than four hours. This time guideline includes preparation, transport, and serving.
This is Susie Craig from Washington State University Extension for Food Safety in a Minute.