Why Should You Wash Watermelon Before Eating It? Discover the Reasons - Jordan News
In my personal opinion as an editor, washing watermelon may seem like a small or unnecessary step, but in reality, it's a smart and preventive habit that helps keep you healthy. Don't let the clean appearance of the rind fool you—it could be carrying more than you think. So always wash your watermelon before cutting it, and enjoy your favorite fruit safely and refreshingly.
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Jordan News
2 days ago
- Jordan News
Why Should You Wash Watermelon Before Eating It? Discover the Reasons - Jordan News
Did you know that washing watermelon before cutting it is essential? Find out the reasons that might change your eating habits and help protect you from bacteria and contaminants. اضافة اعلان Watermelon – A Summer Favorite, But Handle It With Care Watermelon is one of the most delicious and refreshing summer fruits. With its high water content, it's an ideal choice to stay hydrated during hot days. However, there's a common habit that many people overlook: washing the watermelon before eating or cutting it. While it may seem unnecessary since we don't eat the rind, the truth is that skipping this step can lead to unexpected health issues. Health Reasons You Shouldn't Ignore Here are the main reasons why you should wash watermelon before cutting it: 1. Bacteria Transfer from the Rind to the Flesh The outer rind of a watermelon is in direct contact with soil, hands, and surfaces used during transport and storage. This makes it prone to collecting dirt and harmful bacteria like Salmonella and E. coli. When you cut an unwashed watermelon, bacteria from the surface can transfer to the knife and then directly into the edible flesh, increasing the risk of food poisoning—especially for children, the elderly, or those with weak immune systems. 2. Pesticide Residue and Chemicals In conventional farming, watermelons are often sprayed with pesticides and other chemicals to protect them from pests and diseases. These substances can remain on the rind even after harvesting. Washing the rind thoroughly under running water helps remove pesticide residue and prevents it from contaminating the inside when you cut the fruit. 3. Dust and Dirt from Transport and Storage Whether you buy your watermelon from a local market or a supermarket, it's likely to have been transported in trucks and stored in open or exposed areas. This increases the likelihood of dust, dirt, and even insects accumulating on the surface. Better Safe Than Sorry Symptoms of food contamination may not appear immediately but can develop hours after eating the fruit. These may include digestive issues like nausea, vomiting, or diarrhea. Washing your watermelon is a simple step that takes less than a minute, yet it can protect you from serious health risks. A Natural Morning Detox Watermelon on an empty stomach can serve as a natural detox for the body. So why not enjoy it safely? How to Wash a Watermelon Properly To safely wash a watermelon, it's best to follow these steps: First, wash your hands with soap and water. Rinse the watermelon under running water while scrubbing it with a clean brush designated for fruits and vegetables. Do not use soap or household cleaners that are not meant for food. Dry the rind with a clean towel before cutting. Wash the knife and cutting board after they touch the outer rind. Final Thought from the Editor In my personal opinion as an editor, washing watermelon may seem like a small or unnecessary step, but in reality, it's a smart and preventive habit that helps keep you healthy. Don't let the clean appearance of the rind fool you—it could be carrying more than you think. So always wash your watermelon before cutting it, and enjoy your favorite fruit safely and refreshingly.
Jordan News
16-07-2025
- Jordan News
New and Unexpected Benefits of Turmeric - Jordan News
New and Unexpected Benefits of Turmeric Wastewater can become a true breeding ground for antibiotic-resistant bacteria—but natural compounds like curcumin from turmeric and emodin from rhubarb may help combat them. اضافة اعلان According to the journal Frontiers in Microbiology, the use of antibiotics can have unexpected consequences—not only for the human body but also for the environment. As is well known, some medications are excreted through urine and feces and end up in sewage systems, where they create ideal conditions for the emergence of antibiotic-resistant bacteria. A scientific team led by Dr. Liwen Hao from the University of Utah discovered multiple strains of bacteria resistant to various antibiotics in wastewater treatment plants in the state. While these microbes rarely cause illness in healthy individuals, they can transfer resistance genes to more dangerous pathogens such as E. coli (Escherichia coli). Moreover, researchers found strains resistant even to colistin, an antibiotic considered a last-resort treatment for severe infections. One particular strain, labeled U2, had the highest number of resistance genes and did not respond to any of the antibiotics tested. To fight these superbugs, scientists tested 11 natural compounds known for their antimicrobial properties. Curcumin (from turmeric) and emodin (from rhubarb) showed the most promising results—inhibiting cell growth, preventing biofilm formation, and reducing bacterial activity. Dr. Hao stated: 'These substances could be integrated into environmentally friendly wastewater treatment methods.' However, researchers stressed that further testing is essential before these compounds can be applied in real-world wastewater facilities. Additional studies are needed to evaluate interactions with other substances and to assess their impact on microbial communities. —
Jordan News
17-04-2025
- Jordan News
Foods That Become Risky When Reheated – Learn About Them - Jordan News
Foods That Become Risky When Reheated – Learn About Them Reheating leftovers saves time and effort, offering a second chance to enjoy a favorite meal. However, some foods pose health risks when reheated due to two main reasons: the potential for food poisoning and the chemical changes that occur in certain foods. اضافة اعلان The foods most susceptible to foodborne illnesses are those high in protein and moisture—conditions that favor the growth of certain microbes. According to Healthline, safe reheating can effectively kill harmful microbes in some foods, especially if the food is heated thoroughly to the proper temperature (70°C or 158°F for most foods for at least two minutes). Steam rising from the food is usually a good sign that it's been heated properly. It's also crucial to store leftovers properly before reheating, a point that will be elaborated on later. High-Risk Foods Reheating seafood, boiled or scrambled eggs, and rice carries a risk of activating harmful bacteria, which can cause health issues. Chicken is also on the list and should be reheated thoroughly, ensuring the heat reaches all parts to avoid activating harmful bacteria such as Salmonella. Shellfish and fish are particularly sensitive, as they may contain pathogens or toxins like histamine, which can cause illness. Experts recommend consuming seafood-based leftovers within 3 days of refrigeration, and cooling them within an hour of cooking. Fried Rice Syndrome This term became associated with Chinese restaurants, where fried rice would often be left at room temperature for too long. According to the BBC, this increases the risk of a bacterium known as Bacillus cereus. While heating can kill the bacteria, the toxins they produce during this process can still lead to foodborne illness. To avoid this, rice should be stored in a sealed container, cooled within one hour after cooking, and consumed within three days—after thorough reheating. Pasta is also considered a potential risk when reheated, as are sauces containing cream or milk. These should be cooled quickly and reheated thoroughly if consumed again. They may also be eaten cold if stored properly. The Risk of Reheating Spinach Nutritionist Harini Bala, in a viral TikTok video, warns against reheating three specific foods. Unsurprisingly, rice is one of them—but surprisingly, so is spinach. She explains: "These leafy greens contain oxalic acid, which is harmless when spinach is eaten raw." However, once reheated, the oxalic acid "crystallizes" and becomes "toxic" in high doses, potentially increasing the risk of kidney stones. Bala adds: "Spinach also contains nitrates, which turn into nitrites when reheated. Nitrites can interact with chemicals in the gut to form compounds believed to raise the risk of intestinal tumors." Other studies have found spinach leaves to be rich in Listeria bacteria, a common cause of foodborne illnesses. The third food she warns against reheating is tea leaves. What About Molokhia Leaves? According to based on available research and animal studies, molokhia appears to have anti-toxic properties—even when dried. Rehydrating it with water after drying does not seem to reactivate harmful bacteria. However, it's believed that letting it sit after cooking may increase its toxicity risks, though there are no sufficient reports of food poisoning linked to molokhia. Some sources claim reheating molokhia is harmful because it's a leafy green containing nitrates, although this has yet to be thoroughly studied. Reheat with Caution Mushrooms should generally not be reheated. If necessary, they must reach 70°C (158°F) during reheating. The same applies to potatoes, which should be heated evenly and thoroughly. Mushrooms contain proteins that can be degraded by enzymes and bacteria if not stored properly, leading to digestive discomfort if reheated inadequately. Buffet-style foods should also not be reheated, as they often sit out at room temperature for extended periods. General Guidelines According to Healthline, safe handling of leftovers is crucial for health and taste: Cool leftovers quickly (within 2 hours, or 1 hour in hot weather), then refrigerate and eat within 3–4 days. Alternatively, freeze leftovers for up to 3 months. After that, they're still safe to eat, but texture and flavor may decline. Thaw frozen leftovers completely before reheating by transferring them to the fridge or using the microwave defrost setting. Partially thawed leftovers can be reheated on the stove, in the oven, or in the microwave. Reheat leftovers until they are steaming hot—all parts should reach 70°C (158°F) for 2 minutes. Stir the food during reheating to ensure even heating, especially in the microwave. Do not reheat leftovers more than once. Do not refreeze thawed leftovers. Serve reheated leftovers immediately.
