Q. I've heard that cut fruit, like melons, are one of the leading causes of foodborne illness, especially in Colorado where I live. Is this true?

"Overall, it is always important to follow safe food preparation procedures with any food – and especially foods that will be consumed raw," says Peggy O'Shea, a Boston-based nutritionist and past president of the Massachusetts Dietetic Association. "All fresh produce should be strictly separated from contact with other potential sources of bacteria such as raw meat, seafood or eggs. You should always wash your hands before handling food, and all equipment and utensils (cutting boards, knives, etc.) should be thoroughly washed with hot soapy water and then rinsed."

Specifically about melons, uncut melon does not need to be refrigerated, says O'Shea. "According to the California Cantaloupe Advisory Board, melons should be washed before being opened or cut to remove any traces of bacteria which may have adhered to the rind," she says. "Cut fruits, including cut melon, should always be stored in refrigeration, at 41 degrees Fahrenheit or below. However, for serving purposes at a picnic, buffet, etc., may be stored up to a maximum of approximately four hours, depending on the external temperature (the warmer it is outside or where you are serving the fruit, the shorter it should remain out for consumption). After that time it should be thrown away."