You might assume that a fruit with a thick, inedible skin, such as cantaloupe, mango, papaya and avocado, would be perfectly safe. After all, you’re not eating the skin. But there have been several food-poisoning outbreaks associated with such fruits.
Risky moment: When you cut into the fruit, you can transfer bacteria from the skin to the flesh.
Protect yourself: Thoroughly wash fruit that have a thick skin before you cut through them.
Source: Bottom Line Personal May 2018 interview with Robert B. Gravani, PhD, CFS, professor emeritus of food science at Cornell University, Ithaca, New York. He is past president of the Institute of Food Technologists.
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