Cantaloupe Salmonella Prevention Tips
.jpg)
Food safety law firm PritzkerOlsen, P.A., is nationally recognized for its experience in Salmonella litigation and other foodborne illness lawsuits. We represent victims to help them recover financially from the multiple harms of food poisoning. To contact the firm's claims center, call 1-888-377-8900 (Toll Free) or complete our contact form.
Given the historical association of cantaloupe with outbreaks of Salmonella and E. coli, the Food and Drug Administration in the past has issued the following consumer guidelines to reduce the risk of food poisoning from cantaloupes. Pritzker Olsen Salmonella lawyers have reproduced the guidelines below:
- Purchase cantaloupes that are not bruised or damaged. If buying fresh-cut cantaloupe, be sure it is refrigerated or surrounded by ice.
- After purchase, refrigerate cantaloupes promptly.
- Wash hands with hot, soapy water before and after handling fresh cantaloupes.
- Scrub whole cantaloupes by using a clean produce brush and cool tap water immediately before eating. Don't use soap or detergents.
- Use clean cutting surfaces and utensils when cutting cantaloupes. Wash cutting boards, countertops, dishes, and utensils with hot water and soap between the preparation of raw meat, poultry, or seafood and the preparation of cantaloupe.
- If there happens to be a bruised or damaged area on a cantaloupe, cut away those parts before eating it.
- Leftover cut cantaloupe should be discarded if left at room temperature for more than two hours.
- Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors.
