Maine Faces Explosive Threat from Fermenting 'Foaming' Watermelons

Unprecedented Cases of Fermenting Watermelons Prompt Food Safety Concerns

Summer Heat Spurs Fermentation, Leading to Dangerous Watermelon Explosions

BOWDOIN, August 3, 2023 - A quirky yet alarming phenomenon is emerging in the midst of Maine's summer heat. Reports of watermelons foaming and exhibiting signs of fermentation are causing food safety experts to issue grave warnings. The seemingly innocent foam is a signal of a potential explosive threat, as the fruit's insides undergo chemical breakdown.

Julie Raines, a resident of Bowdoin, experienced this unsettling occurrence firsthand. A watermelon left untouched on her kitchen counter turned into a ticking time bomb of sorts. As foam bubbled out of the melon, it marked the start of a natural fermentation process that had been set in motion before the fruit reached her home. This unsettling trend has affected several watermelons this season, a consequence of the elevated temperatures faced by the states where these fruits are cultivated.

Most of the watermelons available in Maine stores originate from warm states like Florida, Arizona, California, Delaware, and Texas. During the growth process in these regions, some watermelons acquired bacteria. When these bacteria interacted with the fruit's natural sugars and yeast, fermentation commenced. "There have been increases in hot weather in those parts of the country," explained Kathy Savoie, a food safety expert at the University of Maine Cooperative Extension. "Fruits have a natural sugar called fructose and under extended and undesirable storage conditions, it will ferment."

Unusually high temperatures in Maine compounded the issue, further promoting fermentation if watermelons were not stored correctly. Fermenting watermelons should never be consumed, cautioned Savoie. The foam is a clear indicator of a critical food safety problem, housing the potential for harboring toxic pathogens like botulism, E. coli, and Salmonella, according to the Fermentation Association.

If gas produced during fermentation accumulates within the watermelon, it could trigger an explosion. Even cutting into a fermenting watermelon can have explosive consequences. To prevent fermentation risks, experts recommend refrigerating watermelons and other perishable fresh fruits immediately after purchase. Thoroughly washing fruits before slicing, even those with rinds like watermelons, is crucial to avoid transferring harmful pathogens from the surface to the edible interior.

The incident with Raines' watermelon serves as a cautionary tale. Her melon, left on the counter due to lack of refrigerator space, began foaming after three days. Upon inspection, she found bubbles emanating from the fruit's core. Promptly recognizing the danger, Raines stored the foaming fruit in the refrigerator.

As the word spreads about these foaming watermelons, communities are becoming vigilant. Social media platforms are abuzz with accounts of similar experiences, highlighting the urgent need for proper storage and awareness. The Hannafords supermarket in Bangor, for instance, has noted an absence of customer complaints regarding watermelon quality.

Although Raines' experiment to test the explosive potential of her foaming watermelon may be unique, the broader message is clear: the unusual heat has brought about unexpected risks even in the realm of fruit consumption. As summer unfolds, Maine residents are learning that cooling measures and food safety precautions are more crucial than ever.