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27.06.2025 - Foods

06/27/2025 - Sliced Melons – Refreshing but also Prone to Microbial Contamination

Melons are a popular snack in summer and are sold whole or pre-cut. However, there is an increased microbiological risk with cut melons. Pathogens such as salmonella or noroviruses can be present on the skin and can be transferred to the flesh when cut, especially with varieties with rough skins like cantaloupe. If such fruits are not stored chilled, germs can rapidly multiply and pose health hazards.

Examinations show that pre-cut melons in retail often are not cooled properly, and there is a lack of adherence to hygiene standards. When violations are found, the responsible authorities intervene and demand improvements.

When cutting melons, hygiene regulations should be strictly observed: clean hands, knives, and surfaces are essential. Washing the rind is not recommended, as it can cause germs to penetrate into the fruit.

In gastronomy, community catering, and retail, only quantities that can be sold or consumed within two hours should be cut. If cut melons are not cooled, they should be discarded after two hours at the latest. Ideally, they should be immediately chilled and stored at maximum 7 °C to prevent the multiplication of germs.

At our BAV Institute, we regularly conduct microbiological tests for fruits according to DGHM Recommendation 12.3 for fresh, ready-to-eat, pre-cut packed and unpacked fruits, as well as fruit mixtures. We deliver fast and reliable results and are happy to advise you on any matters relating to product safety. If you have any questions, our customer advisors are at your disposal.

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