Watermelon quintament is summer fruit: sweet, juicy, and shiny colors are enough to elevate any way. PicnicBarbecue, or cocktail party. But to save you, your family, and your guests from not bringing your external program home-a bad case of poisoning-you want to ensure that you are taking an important step before carving.
“It is important to wash melons before slicing,” Darin Detwiller, PhDA food safety expert and Associate Teaching Professor at the College of Professional Studies of Northstarn University, Self, tells Self. While this idea can never cross your mind before – after all, you don’t Eat This advice really understands when you think about it.
Different JamunWatermelons grow on the ground, expose them to all types of contaminants – dust, soil, dirty water, animal waste, improper manure manure, and more. Once cut, they can lift more during storage, handling and transport as they make their way from field to retailer and then retailer to kitchen counter. By the time you buy your watermelon, it is probably touched by dozens of separate people, some of which may have patent animals, chosen their nose, used bathroom, or otherwise contacted germs without washing their hands first. “You don’t know where their hands are,” Dr. Detwiller says.
Then, when you take a knife to your watermelon, the blade can move all that dirty accessories directly from the outsider to the interior, “dragging the bacteria directly into your diet,” Dr. Detwiller says. From Salmonella Listeria To e coliThese insects have the ability to make you seriously sick. (In fact, contaminated watermelon has been implicated in a group of Salmonella’s outbreak in the US in the last decade.) If you get sick, you can most likely expect a classic. food poisoning Prefer symptoms nauseaVomiting, and DiarrheaWhich usually pops up from a few hours to several days and remains around the same time. It is an experience to spend a beautiful summer day camped by the toilet that makes you sure to ensure that you must have bitten in the first place anytime.
Dr. According to the Detwler, how the watermelon is usually prepared, it also puts a sanitary damage. Conversely, corn, watermelon on the cob is usually eaten raw, so potential pathogens are not killed by cooking. For this reason, the “only effective remedy” you can take to reduce food poisoning risk, it is washing your watermelon before cutting it, Dr. Detwiller says. Before they give a chance to reach the interior, it removes potential external contaminants.
Not only effectively washing, it also does not need to be complicated. First, rinse your watermelon in a cool flowing water (it is called, holding it under the kitchen tap). Next, scrub it all with a clean brush. Then, dry with a paper towel to reduce surface moisture, because wet surfaces such as bacteria. “Do not use soap or bleach, just water and friction,” Dr. Detwiller says. Finally, make sure your knife and cutting surface is also clean; Otherwise, you participate in the addition of transferring bacteria to the meat of watermelon from the knife or board.
