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Food Protection Programs: Melons and Foodborne Illness
Brief details about the safe handling of melons. Topics include washing melons before cutting them, refrigeration of cut melons, and storage temperatures. "Cut melons may be served without refrigeration for a maximum of 4 hours. ... At the end of that time, any leftover melon must be thrown away. Other fruits ... are higher in acid and not as potentially dangerous." From Public Health, Seattle and King County, Washington.
http://www.kingcounty.gov/healthservices/health/ehs/foodsafety/factsheets/melons.aspx
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