Can You Get Salmonella From Watermelon
Yes, you can get salmonella from watermelon when the fruit is contaminated with the bacteria. Salmonella can survive on the rind and transfer to the flesh during cutting, especially if the knife or surface is not clean. The Centers for Disease Control and Prevention lists melons as a known risk category for salmonella outbreaks linked to produce. Contamination usually comes from soil, water, or contact with animals at farms or packing facilities. For more on outbreak patterns and produce safety, see the CDC's melon safety guidance here.
While any fruit can carry pathogens, watermelon is considered higher risk because its thick rind can harbor bacteria, and cutting breaks the protective skin. The FDA's produce safety rules require farms to follow specific water quality and hygiene standards to limit contamination. Outbreaks have been traced to farms where irrigation water or handling practices introduced salmonella. The FDA's Produce Safety Rule outlines these requirements here.
Symptoms and Health Risks of Salmonella From Watermelon
Symptoms of salmonella infection usually start 6 hours to 6 days after eating contaminated food and include diarrhea, fever, and stomach cramps. Most people recover without treatment within 4 to 7 days, but severe cases can require hospitalization, especially in children, older adults, and those with weakened immune systems. The CDC estimates salmonella causes about 1.35 million infections, 26,500 hospitalizations, and 420 deaths in the United States each year. For detailed symptom and treatment information, see the CDC's salmonella overview here.
In rare cases, salmonella can spread from the intestines to the bloodstream and cause life-threatening complications such as bacteremia or reactive arthritis. Dehydration from severe diarrhea is the most common immediate risk, particularly for young children and older adults. The FDA advises consumers to wash hands, utensils, and surfaces after handling melons and to refrigerate cut watermelon promptly. If symptoms are severe or last more than a few days, medical care should be sought immediately.
How to Reduce Salmonella Risk When Buying and Preparing Watermelon
Choose watermelons that are whole, firm, and free of cuts, bruises, or damage, and store them at 40°F or colder if possible. Wash the rind with clean running water and a produce brush before cutting to reduce bacteria on the surface. Use clean knives and cutting boards, and keep cut watermelon refrigerated at or below 40°F. The FDA's food safety tips for melons provide step-by-step guidance here.
Avoid pre-cut watermelon that has not been refrigerated or that looks dry or discolored, and check for recalls or outbreak notices before buying. The CDC tracks produce-related outbreaks and posts alerts when contaminated watermelon or melons are identified in the supply chain. Retailers and food service operators follow FDA and USDA inspection protocols, but consumers should still practice safe handling at home. For current outbreak updates and food recall information, see the CDC's outbreak tracking page here.