Every summer, watermelon often gets blamed for food poisoning-but the real issue lies elsewhere. The fruit itself is safe; problems arise due to poor hygiene, contamination, and improper storage.

Watermelons grow on the ground, which means their outer surface can carry dirt and harmful bacteria. If you cut the fruit without washing the rind properly, these bacteria can easily transfer to the inside. This is one of the most common reasons people fall sick.

Another key factor is temperature. Once cut, watermelon becomes highly perishable. Leaving it out in the heat for too long creates the perfect environment for bacteria to grow quickly. This increases the risk of stomach infections.

Pre-cut watermelon sold by roadside vendors can also be risky. Without proper hygiene and refrigeration, it can get contaminated through hands, knives, or exposure to dust.

The takeaway is simple-watermelon is not the problem, handling is. Always wash the outer surface, use clean utensils, and refrigerate cut pieces immediately.