Why is watermelon so "poisonous" overnight?

Recently, a section titled "Why is the Watermelon Overnight So "Poisonous"? "The video is widely circulated on the Internet

The video shows that an expert handles watermelons with tools of different levels of cleanliness and checks the number of bacteria after being placed in the refrigerator for 24 hours

Is this amazing data true? In this regard, Yun Wuxin, an expert from the Science Squirrel Society, said: “The data obtained in the program is generally in line with common sense, but the interpretation of the data is really difficult to explain

So, what kind of influence does the number of bacteria in food have on food safety? Regarding the total number of food bacteria, Fan Zhihong, a professor at the School of Food Science and Technology of China Agricultural University, gave several sets of data

Take the microbiological safety standard of pasteurized milk in supermarkets as an example: Take 5 samples of the same batch of milk for testing.

The public is more concerned about the bacterial standards of infant milk powder

In addition, for milk tea and fruit tea purchased in cold drinks shops, the total number of bacteria is not more than 50,000/g, and the total number of bacteria for lunch is not more than 100,000/g

"The microbiological safety standards of these foods show that the number of bacteria per gram of watermelon overnight is not enough to shock people

Yun Wuxin reminds consumers that the knife for cutting watermelon must be cleaned; the part that cannot be eaten should be wrapped in plastic wrap and put in the refrigerator as soon as possible