Pineapple, watermelon, melon, mango… The variety of already cut fruit that we can find on supermarket shelves is almost endless. And the lack of time, stress and rush mean that many consumers increasingly choose these types of products, which usually have a higher price.
But the skin of the fruit is its protective layer natural.
And with the arrival of high temperatures, if the fruits are without their natural protection and already cut, it can cause the entry of microorganisms and bacteria that can compromise our health.
For that reason, she includes an “alert” in her latest .
The storage of the fruit cut in half at room temperature for short times, explains the organism, does not seem to have a significant influence on the development of foodborne pathogens. But as long as it is accompanied by immediate refrigeration and that the product is consumed in a sufficiently short time.
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The most important thing, highlights the AESAN, is that this type of food are at a temperature below 25 ºC and for less than 3 hours.
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They must be kept in a sufficiently ventilated place protected from sunlight, followed by continuous refrigerated storage at a temperature below 5ºC.
“To minimize the health risk that these practices may pose, it is recommended to discard for cutting fruits with an excessive degree of ripeness, or that present wounds or cracks on their surface, since they can be a source of contamination,” the Spanish Agency qualifies. Food Safety and Nutrition.
However, the price varies depending on the type of product.
Melon, watermelon, papaya and pineapple are the fruits that tolerate the growth of pathogens, while pineapple does not allow such growth, mainly due to lower pH levels.
Thus, it is concluded that “the Storing halved melon, watermelon, papaya and pineapple at room temperature can pose a health risk“.
Recommendations for buying cut fruit
The AESAN points out that the sale of cut fruit is legal and healthy, since “They do not pose a significant microbiological risk.”
However, so that its consumption is not harmful, a series of measures must be followed to prevent the proliferation of bacteria.
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The fruit must be kept at temperatures below 25º C.
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The conservation time should not exceed 3 hours.
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It should be refrigerated at temperatures below 5ºC.
Keys to recognize a contaminated fruit
The , according to the World Health Organization, is one of the four main causes of diarrheal diseases. And although most of the infections it causes are mild, the severity of the disease “depends on factors specific to the host and the Salmonella serotype.”
Salmonella is a bacterial genus of the family Enterobacteriaceae. However, his presence does not degrade the appearance of fruits and vegetables: It does not give off a bad smell, nor does it show obvious signs of being contaminated. The same goes for bacteria. E.coliwhich shares symptoms with salmonellosis, such as nausea or vomiting, fever, diarrhea, and tiredness.
To reduce the risks of poisoning we can take into account several aspects:
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Discard fruits and vegetables with visible damagesince they are more likely to be contaminated.
- Do not leave them soaking because it could help any bacteria found on the surface to infiltrate the internal tissues of the vegetables.
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Wash fruits and vegetables well before eating them.
- Avoid direct contact with other products such as meat, fish or eggs to avoid cross contamination.