Watermelon Poisoning: “Don’t Be Afraid, Just Follow the Rules”

In recent days, watermelon poisoning has become a trending topic on social media. But what are the symptoms of watermelon-related food poisoning, and what should we be cautious about?

Watermelon, a staple of summer, comes into contact with many surfaces during transportation, sale, and at home. Because of this, the rind can carry a significant amount of bacteria.

When the watermelon is cut with a knife, these bacteria can be transferred from the surface to the inside, leading to food poisoning.

So, how can we protect ourselves from this risk?

Gastroenterology Specialist Prof. Dr. Vedat Göral recommends washing the watermelon with soapy hot water before cutting it:

“Hands should be washed before cutting. The knife and cutting board must be clean. Once cut, watermelon should not be left out for long. It should be consumed within two hours after being sliced. Outdoors, this period is reduced to just one hour. Bacteria multiply rapidly in warm environments. Extra care should be taken especially during picnics.”

Prof. Göral lists the symptoms of watermelon-related food poisoning as follows:

“In cases of watermelon poisoning, symptoms like nausea, vomiting, diarrhea, abdominal pain, and fever typically appear within a few hours.
While the illness may be mild, we sometimes see moderate to severe cases. Children, the elderly, and people with weakened immune systems need to be especially cautious.
Watermelon is a healthy fruit alternative in summer thanks to its water, sugar, and vitamin content. But without proper hygiene, it can lead to poisoning.
Don’t be afraid of watermelon—just follow the rules.”