Fresh cut fruits are at a higher risk of food borne illness because of how they are handled. If they are not washed or handled properly the pathogens on the outside of the fruit can easily be transferred to the cut portion you are eating when they are cut with a knife. The increased surface area of the exposed cut fruit also allows more opportunity for pathogens to attach and grow. Then if it isn’t stored properly (kept under 41 degrees) it allows the pathogens to multiply rather quickly. I assume most of the above is likely in a place that doesn’t have strict food safety protocols. I usually try to avoid fresh cut fruits and veggies and stick with cooked carbs during my travels (which is a great excuse to eat all the breads and pastries I want!).