Whole cantaloupes recalled because of possible Salmonella risk
L&M Companies, Inc. of Raleigh, NC is recalling one lot of whole cantaloupes because it has the potential to be contaminated with Salmonella. No illnesses have been reported to date, and we are working with the FDA to inform consumers of this recall.
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The whole cantaloupes were sold between May 10-15, 2009 in Walmart Supercenter Stores in North Carolina and South Carolina, and in the Walmart Supercenter Store located at 315 Furr Street in South Hill, Virginia. Consumers who have purchased whole cantaloupes from these Walmart stores during this time period should not consume them, and should destroy the product.
The recall comes after a cantaloupe at a small farm from which L&M Companies sources product tested positive for Salmonella. L&M Companies has ceased shipments from this farm, and the grower continues to investigate the cause of the problem.
A table of U.S. outbreaks related to the consumption of cantaloupe is available at: http://www.foodsafety.ksu.edu/articles/1183/cantaloupe_outbreaks_.pdf
With cantaloupe, the most important risk reduction strategy for consumers is to minimize the chances of contaminating the interior of the fruit. This is done by preventing the rind from contaminating the inside of the cantaloupe, either by direct contact or by cross contamination. There are different methods used for preparing a cantaloupe, but there is disagreement over which is the most effective technique.
References:
“Reducing Salmonella on cantaloupes and honeydew melons using wash practices applicable to postharvest handling, foodservice, and consumer preparation”. Tracy L. Parnell, Linda J. Harris, Trevor V. Suslow. University of California. International Journal of Food Microbiology 99 (2005) 59-70.
“Effect of Sanitizer Treatments on Salmonella Stanley Attached to the Surface of Cantaloupe and Cell Transfer to Fresh-Cut Tissues during Cutting Practices”. Dike O. Ukuku and Gerald M. Sapers. U.S. Department of Agriculture. Journal of Food Protection, Vol. 64, No. 9, 2001.
http://barfblog.foodsafety.ksu.edu/admin/trackback/134286
A quick comment about your claim regarding not needing to wash hands prior to cutting a cantelope because the skin of the melon may already contaminated with bacterial pathogens and thus washing would be of no bennefit. Do you have viruses in Kansas? Ever heard of the noro virus? Maybe washing hands before preping any food is a good idea. Unless of course you like eating poop.
According to this you need 2 knives, 2 cutting boards and 2 hand washes just to cut up a cantelope. And he's only made 2 cuts. I'd hate to have to prepare 100 of them.