Salmonella
Outbreak from Cantaloupe Sickens 205
5 Dead, 70 Ill
from Listeria on Cantaloupe
These type of
headlines have become all too common in recent years. Why do cantaloupe pose a
potential risk? Due to the roughness of the rind, it is difficult to wash away
much of the bacteria. Research has shown a potential for bacteria to be pushed
into the meat of the cantaloupe during slicing. Bacteria such as Salmonella
and Listeria can grow quickly on the orange flesh of the fruit when
held above 41°F. Compass Quality Assurance works closely with our suppliers to
assure the safest possible products are sourced. However, as with any product
grown in the ground, there is no assurance that cantaloupes are free of
contamination.
So what can you
do?
· Pre-chill melons prior to cutting
· After cutting move them immediately to refrigeration
· Make sure cut melons are at or below 41oF. when on display. Remember, Listeria can grow at refrigeration temperatures above 41oF.