If you spend a considerable amount of time on social media, you would know that currently, several videos are floating around the internet suggesting that watermelon and muskmelon can cause food poisoning. But is there any truth to these claims?
General physician and content creator Dr Komal Kulkarni explains the reasons behind this. She says that there are “two reasons” behind food poisoning from these fruits. The first one is the use of dyes and sugar syrup to enhance the colour and taste of the fruits, and the second is the contamination of the fruits with harmful bacteria from the soil where they are grown.
In another Instagram reel, health coach Miruna Bashkar talks about her own experience with food poisoning after consuming a watermelon. “Toxic dyes like Erythrocine used in watermelons can cause side effects as it did for me.
This is a red/pink dye which can sometimes be used in colouring the watermelon to make it look fresh and juicy to consume especially during the summer,” she captioned the post.
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A post shared by Miruna Bashkar | HEALTH COACH (@getfitwithmiruna)
Risks of using dyes
Consultant dietician and diabetes educator Kannika Malhotra says, “The use of dyes like Erythrosine in watermelons is extremely uncommon and illegal in most regulated markets. Watermelons get their natural red colour from lycopene, a beneficial antioxidant.”
She adds that dyed watermelons are not commonly sold in the market, but if you do happen to purchase one, the bigger concern is the source of the dye. “Industrial dyes can contain harmful chemicals like lead or methanol, leading to symptoms like food poisoning, digestive issues, and even potential long-term health risks like cancer,” she says.
Washing melons with clean running water and a scrubbing brush can significantly reduce surface bacteria. (Source: Freepik)
Bacterial contaminants typically associated with muskmelon and watermelon due to soil contamination
Watermelons and muskmelons grow close to the ground, Malhotra agrees, making them susceptible to contamination by bacteria commonly found in soil. These bacteria can hitch a ride on the rind and potentially transfer to the flesh during cutting or handling. Here are some common culprits:
Salmonella: Causes food poisoning with symptoms like fever, diarrhea, vomiting, and cramps.
E. coli: Another culprit of foodborne illness, causing similar symptoms to Salmonella but with the potential for more severe complications like kidney failure, especially in young children.
Listeria: This bacteria can be particularly dangerous for pregnant women, as it can cause miscarriage, stillbirth, or serious infections in newborns. These bacteria thrive in warm and humid conditions, so proper storage and handling are crucial to minimise their growth and potential for causing illness.
Standard food safety practices before consuming melons
Washing melons with clean running water and a scrubbing brush can significantly reduce surface bacteria, Malhotra suggests. You can follow with a diluted vinegar solution (1 part vinegar to 3 parts water) for an extra layer of protection. However, this doesn’t eliminate all bacteria within the flesh.
Beyond washing, you can opt to sanitise utensils and cutting boards before and after cutting melons. Separate melons from raw meat to avoid cross-contamination, refrigerate cut melons to slow bacterial growth, and discard old or damaged melons.
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