Did you know? Cantaloupe is at greater risk of contamination because of its unique netted rind. The spaces between the netting can trap bacteria and make them harder to remove.
What bacteria grows on cantaloupe?
Listeria can get in cantaloupe
Cantaloupes may look innocent, but they are the source of the most deadly foodborne illness outbreaks in recent years. In 2011, a listeria outbreak in cantaloupes caused foodborne illness in 147 people and killed more than 30.
What foods are most susceptible to bacteria?
Raw foods of animal origin are the most likely to be contaminated, specifically raw or undercooked meat and poultry, raw or lightly cooked eggs, unpasteurized (raw) milk, and raw shellfish. Fruits and vegetables also may get contaminated.
What’s the risks of cantaloupe?
Cantaloupe and other melons present special food safety risks. Netted melons like cantaloupe grow on the ground and can come in contact with pathogens in non- composted fertilizer or through handling. Unlike other fruits, cantaloupe are not acidic and readily support the growth of pathogens once they are sliced open.
Do melons support the growth of pathogens?
Pathogenic Behavior
Harmful pathogens such as Salmonella and E. coli O157:H7 have been shown to stick to the exterior of melons, multiply, and travel though the porous rind to the interior of the fruit. The high water content of melons, combined with their low acidity, are further conducive to bacterial growth.
How do melons become contaminated?
Melons can become contaminated through bruises and damaged parts of the hard outer rind/skin. Some melons may have blemishes on one side. This is usually where the melon was resting on the ground during growth. These blemishes do not make a melon unsafe to eat.
How can cantaloupe have Salmonella?
Still, you should take food safety precautions when preparing any produce—especially cantaloupe, because its rough rind can trap salmonella and some other types of harmful bacteria, according to the FDA.
What foods grow bacteria the fastest?
The Danger Zone is the temperature when bacteria grow fastest in potentially hazardous foods (i.e. milk, meat, and cooked rice). A potentially hazardous food is any food that has a low acid content, has a lot of protein, and is moist. The Danger Zone temperatures are between 41oF and 140oF.
What foods attract bacteria?
Bacteria enjoy foods that are neutral to slightly acidic. They will not grow in highly acidic foods like lemons and vinegars, but will grow well in vegetables, meat and some fruits.
Which vegetables have the most bacteria?
Most Susceptible Vegetables
The authors of “Handbook of Vegetables and Vegetable Processing” single out leafy greens as one of the categories of produce most susceptible to bacterial contamination. This broad category includes multiple varieties of lettuce – butter, iceberg, romaine, green and red leaf, and baby leaf.
How does cantaloupe get Listeria?
Cantaloupe rinds are full of nooks and crannies, each perfect for harboring bacteria and allowing it to flourish, Tocco said. Because many food-borne pathogens — E. coli, salmonella, listeria — are found in soil, the layer of plastic can give a slight food-safety edge over melons grown on dirt, Tocco said.
Should cantaloupe be kept in the fridge?
Melon: Melons, including watermelon, cantaloupe and honeydew, should be kept at room temperature until you cut into them to ensure they have the best flavor. Once they’ve been cut into, store them in the refrigerator and be sure to eat within four days.
How long can you keep cantaloupe in the refrigerator?
seven to 10 days
A whole, uncut cantaloupe or honeydew melon should last for seven to 10 days in the refrigerator. A whole, uncut watermelon is even sturdier: It should be good for two weeks.
What conditions do melons need to grow?
For best performance, plant melons in hot, sunny locations with fertile, well drained soils. Plant melon seeds 1 week to 10 days before the last spring frost date. Watermelon and honeydew are more cold-sensitive than cantaloupe. Melons will not all ripen at the same time, so plan to pick them as they become ready.
What enzyme is in melon?
Cantaloupe is high in an enzyme called superoxide dismutase (SOD). This enzyme helps protect against damage to our mitochondria and other cellular structures. (The human body synthesizes SOD, but we get additional amounts from our food.)
Do melons absorb pesticides?
Honeydew Melon
The thick rind of honeydew melon protects against pesticides. About 50% of honeydew melons sampled had no detectable pesticide residues (6).
Should you wash cantaloupe before cutting?
Many of the illnesses have been associated with cantaloupe consumption. Wash hands thoroughly with soap and water before cutting melons. Before cutting, wash the outer surface of the melon thoroughly with cool tap water to remove surface dirt; scrub with a clean produce brush.
Can you remove all listeria by washing a cantaloupe?
Colorado health officials warned people especially vulnerable to listeriosis, a bacterial infection marked by fever and muscle aches, to avoid the suspected melons: Although washing and drying produce is a good practice, it does not reduce the chance of listeriosis for those who are at high risk.
How do fruits get contaminated?
Fresh fruits and vegetables can be contaminated if they are washed with water that is contaminated by animal manure or human sewage.
Can Salmonella be washed off fruit?
Sometimes, raw fruits and vegetables contain harmful germs that can make you and your family sick, such as Salmonella, E. coli, and Listeria. The safest produce to eat is cooked; the next safest is washed. Wash fruits and vegetables under running water—even if you do not plan to eat the peel.
How does Salmonella get in fruit?
Salmonella can pass from human or animal feces to soil, fruits, vegetables, water, or other surfaces. People usually get salmonella by eating contaminated foods.