Salmonella from tainted whole and pre-cut cantaloupe has infected hundreds in the U.S. and Canada, killing at least 10 fatalities.
Salmonella outbreak linked to cantaloupes (Photo: CTV News)
Cantaloupe Contamination Sparks Urgent Warnings and Recalls
A salmonella outbreak related to contaminated cantaloupes has sickened over 300 people and killed at least 10 in the U.S. and Canada. Consumers, retailers, and restaurants should not buy, eat, or serve cantaloupe without knowing the source, especially for young children, seniors, and anyone with weaker immune systems. The CDC is concerned because severe cases involve cantaloupe consumption in childcare centers and long-term care homes.
With 302 U.S. infections and 153 Canadian cases between October 16 and November 28, the outbreak has caused hospitalizations and deaths. On November 6, Sofia Produce LLC and Pacific Trellis Fruit LLC recalled Malichita and Rudy cantaloupes from Sonora, Mexico. On December 15, Mexican health officials closed the melon-packing plant after recalling over 36,000 cartons.
Mexico supplies one-third of FDA-regulated human food and 60% of fresh vegetables, making this outbreak particularly worrying. Netted rinds invite bacteria, making cantaloupes prone to infection.
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Contamination Factors and Home Safety Measures Amidst Cantaloupe Salmonella Outbreak
Storms and hurricanes in the growing region, flooding, and poor hygiene may cause contamination. Bacteria can grow in the rinds’ nubby texture and spread to the flesh, especially when sliced. During the epidemic, high-risk individuals should avoid pre-cut cantaloupe.
Food safety experts advise washing, scrubbing, and drying whole melons to prevent infection. Hot water blanching or diluted vinegar and iodine can reduce bacteria. Despite home decontamination problems, consumer safety depends on learning and becoming aware of food health dangers, such as cantaloupe, during this epidemic.
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