Heat‑wave food safety: refrigerate cooked dishes and cut watermelon promptly

Health authorities warn that during periods of high temperature food must be kept out of the temperature‑danger zone. In France, virologist Dr Océane Sorel and the agency ANSES stress that a prepared dish should not remain at ambient temperature for more than two hours, noting that bacteria can double in about 20 minutes. They advise cooling the food quickly and placing it in the fridge only once it is no longer hot enough to raise the temperature of other stored items.

For cut watermelon, U.S. agencies such as USDA and CDC recommend storing the fruit at 5 °C (41 °F) or lower in a sealed container. The fruit should be refrigerated within two hours of slicing (one hour if the ambient temperature exceeds 32 °C). It remains safe for three to five days, after which signs of spoilage—soft texture, off‑odors, discoloration or mold—warrant disposal. These measures aim to limit bacterial growth, especially for vulnerable groups such as pregnant women.