How to Safely Enjoy Cantaloupe
Honduran cantaloupe contaminated with Salmonella has been responsible for over 50 illnesses in 16 different states, including at least nine in Canada. The FDA has since advised consumers not to eat any cantaloupe grown in Honduras. Salmonella contamination is not a rare commodity among cantaloupe, being listed among the top 5 fruits and vegetables responsible for foodborne illness outbreaks.
Much of the risks associated with cantaloupe can be attributed to the grower, but consumers can also take special measures to ensure that enjoying the fruit can be reasonably safe. The main rule is to keep the interior fruit from being contaminated by bacteria living on the cantaloupe rind.
The International Food Safety Network explained one method for safe cantaloupe preparation:
One method uses two knives, two cutting boards and a spoon. Cut the cantaloupe into large pieces with the first knife and cutting board, and then spoon out the seeds. Next, wash your hands with soap and water, rubbing vigorously. Use the second knife to cut the fruit away from the rind, and place the fruit on the second cutting board. Now you can cut the fruit into smaller pieces without worrying about the rind. This method prevents the outer layer of the cantaloupe from contacting the inner. It is known that bacteria can grow and thrive on the fruit of the cantaloupe, so it is important to always keep it refrigerated.
Other good ideas include a thorough washing of the fruit before cutting into it, even going so far as using a vegetable brush. Even washing and scrubbing the fruit may not be enough, due to the numerous pores on a cantaloupe’s rind. All in all, it is important to wash the fruit and to take use any necessary precautions to prevent cross-contamination of the cantaloupe surface with the interior fruit.