Melon
Melon is safe during pregnancy, but the rind — especially the netted skin of cantaloupe — needs washing before cutting, and cut melon should be refrigerated and eaten promptly.
Melon, including cantaloupe, honeydew, and galia, is nutritious and safe to eat during pregnancy, but has a specific food safety consideration worth knowing about. The rough, netted rind of cantaloupe in particular can trap soil and bacteria, including Listeria, more easily than a smooth-skinned fruit. When the melon is cut, a knife can carry bacteria from the rind through to the flesh inside. This is why pre-cut melon sold in supermarkets — kept refrigerated and consumed within its use-by date — carries a small but real risk if it has not been stored correctly, and there have been documented Listeria outbreaks linked to pre-cut melon. Washing the whole rind under running water and scrubbing it before cutting, and refrigerating cut melon promptly rather than leaving it at room temperature, both reduce this risk considerably.
What to be aware of
- Wash and scrub the whole rind under running water before cutting, even though you won't eat the skin.
- Refrigerate cut melon promptly and eat within a day or two.
- Avoid pre-cut melon that has been sitting out, such as at a buffet or salad bar.
- If buying pre-cut melon, check it has been kept refrigerated and is within its use-by date.
- Wash the knife and chopping board after cutting the rind before preparing other food.
NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/
US guidance
The FDA has issued specific consumer guidance on cantaloupe and melon after several Listeria outbreaks linked to pre-cut melon, recommending pregnant women wash whole melons before cutting and refrigerate cut melon within a few hours.