Food safety question [View all]

I bought a cantaloupe three days ago and set it on the kitchen counter with intentions of cutting it up that day, but with one thing and another, I didn’t get to it. This morning I noticed that one end of the cantaloupe had gone soft, so I cut off the soft end, diced up the rest of it, and stashed it in the fridge. Now I’m having second thoughts because I remember from a long-ago food safety class that melon is a frequent cause of food poisoning. What are your thoughts?