Posted: April 15th, 2008 - 8:38pm by Doug Powell

On March 22, 2008 the U.S. Food and Drug Administration advised consumers not to eat cantaloupes from a Honduran grower because they may have been contaminated with Salmonella.  The outbreak has so far caused over 50 illnesses in 16 states, and at least nine illnesses in Canada.  Warnings and recalls related to cantaloupes are common. This is largely due to their growing conditions and their porosity.

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

How can consumers enjoy cantaloupe without the burden of becoming sick?  The most important thing to do 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.

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