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Cantaloupes May Be the Cause of Salmonella Outbreak, FDA Warns

The U.S. Food and Drug Administration has issued a warning regarding consumption of cantaloupes from Honduras. According to the agency, cantaloupes originating from Agropecuaria Montelibano, Honduras-based grower and packer, appear to be linked to Salmonella Litchfield outbreaks in Canada and the United States.

The agency is advising food industry personnel and consumers who have recently purchased cantaloupes to check the origin of the fruit. Cantaloupes should be thrown out if they have originated from the Honduran company.

50 cases of illness in the United States and 9 in Canada have been linked to Cantaloupes, so far. 14 individuals have been hospitalized. No deaths have been reported. The U.S. states where illness has been reported include: Arizona, California, Colorado, Georgia, Illinois, Missouri, New Jersey, New Mexico, New York, Ohio, Oklahoma, Oregon, Tennessee, Utah, Washington, and Wisconsin.

Symptoms of foodborne Salmonella infection include nausea, vomiting, fever, diarrhea, and abdominal cramps. Salmonella can cause life-threatening infections in individuals with poor health or weakened immune systems. Persons who have recently eaten cantaloupe and experienced any of these symptoms should contact their health care professional.

The FDA recommends taking the following steps to reduce the risk of contracting Salmonella or other foodborne illnesses from cantaloupes:

• 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.

Source: FDA

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