print email comment close Food Protection Programs: Melons and Foodborne Illness URL: http://www.kingcounty.gov/healthservices/health/ehs/foodsafety/factsheets/melons.aspx Description: Brief details about the safe handling of melons. Topics include washing melons before cutting them, refrigeration of cut melons, and storage temperatures. "Cut melons may be served without refrigeration for a maximum of 4 hours. ... At the end of that time, any leftover melon must be thrown away. Other fruits ... are higher in acid and not as potentially dangerous." From Public Health, Seattle and King County, Washington. Publisher: Public Health, Seattle and King County Library of Congress Subject Headings: Food handling Melons LII Database Information: Record 21903 created by Maria Brandt on 06/19/2006 Last modification on 09/09/2009 Published: 06/22/2006   Funding agency: California State Library LII Item ID: http://lii.org/cs/lii/view/item/21903