Final answer:
Cut melons must be stored at an internal temperature of 41°F or lower to prevent the growth of harmful bacteria. It's also essential to wash melons before cutting to avoid transferring bacteria from the rind to the flesh.
Step-by-step explanation:
Cut melons should be stored at an internal temperature of 41°F or lower. This practices safe food storage and prevents the growth of harmful bacteria that could cause foodborne illnesses. Storing cut melons at the right temperature is crucial, just like cooked leftovers should not be kept at room temperature for more than two hours, which is about 68°F. If leftovers are left out for too long, they can enter the "danger zone" for bacterial growth, and heating them thoroughly later does not guarantee the elimination of all toxins produced by bacteria.
It is also important to note that it is false to assume there's no need to wash a melon before cutting it. The reality is that when cutting the melon, bacteria from the rind can be transferred to the flesh. Hence, it is important to wash the melon before cutting. Additionally, it is true that foodborne diseases can sometimes cause severe health issues and therefore, proper food handling and storage are essential in preventing these diseases.