Salmonella Outbreak Linked to Cantaloupe

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The FDA issued an alert regarding cantaloupe from Agropecuaria Montelibano, a Honduran grower and packer, because fruit from this company has been associated with a salmonella outbreak.

The agency suggests that consumers who have bought cantaloupes check with the place of purchase to find out if the fruit came from Agropecuaria Montelibano. If so, consumers should throw away the cantaloupes.

According to the press release, the FDA has received reports of 50 illnesses in 16 states, and nine in Canada, that are linked to the cantaloupes in question.

Symptoms of foodborne salmonella infection include nausea, vomiting, fever, diarrhea and abdominal cramps. Individuals who have recently eaten cantaloupe and experienced any of these symptoms should contact their health-care professional.

The FDA recommends that consumers take 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 ice gel packs when transporting or storing cantaloupes outdoors.

For more information on produce safety, please visit the FDA's page on safe handling of raw produce.

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