Melons are sweet, juicy fruits generally available during warm summer months. The risk of salmonella in melons is a worldwide public health problem. In March 2011, Del Monte had to recall approximately 60,000 cantaloupe due to salmonella Panama. The melons were grown in Guatemala and distributed in the United States. Increasing your exposure to salmonella can be life-threatening. Consult your doctor about health risks of salmonella.
History
The 2011 recall was the third recall of melons for Del Monte since 2009. Food safety investigators have been aware of the problem and risk of salmonella in melons since the 1990s. Cantaloupes appear to be the riskiest of all melons, although watermelons and honeydews have caused outbreaks, too. There were at least 12 cases of people who were sickened with salmonella Panama in the 2011 outbreak, but not all people generally report sickness in many cases. Other pathogens, such as Listeria and E. coli can infect melons, Salmonella is the bacteria that affects melons most.
Cause
Food safety experts are not entirely clear about the exact cause of Salmonella in melons. Although the source of infection can occur at any time during the growth and distribution of the melon, experts believe contamination is most likely at the stage where the fruit become ripe and ready to be picked. The source can be an animal, such as deer, coyote or rodent, bird, reptile or amphibian or human fecal matter. Salmonella can penetrate and multiply on the outer skin of the melon, even when no bruising occurs. Once contaminated, the bacteria can grow in the melon and the melon can stay contaminated throughout the distribution to wholesalers, retailers and finally the consumer.
Infection
Infection from salmonella can be a severe illness that can cause serious complications and death. After ingestion, Salmonella grows in your intestine. Within 8 to 72 hours of ingestion, you can experience fever, abdominal cramps and diarrhea. Research by scientists at the University of Guelph in Ontario, Canada and published in the "Journal of Infectious Diseases" in February 2004 reports on 440 hospitalized patients with Salmonella infections in which a majority of these patient infections were resistant to several conventional antibiotics, including ampicillin, tetracycline, streptomycin, chloramphenicol, kanamycin and sulphamethoxazole.
Considerations
Although the Food Modernization Act of 2011 may improve food safety adherence by both domestic and foreign growers and distributors, you can reduce your risk of Salmonella infection by taking certain precautions. Be aware of outbreaks. Identify the country of origin of the melon. Do not purchase damaged or decayed melons. Use gloves when handling melons in stores. Do not leave melons in a warm car. Wash the outside of melons in warm water and store it in the refrigerator. Wash your hands, counter top and utensils that come in contact with the melon.
References
- Food Safety News; Melons Stand out as Produce Safety Problem; Roy Costa; March 28 2011
- Food Safety News; Cantaloupes Linked to 12 Salmonella Illnesses; Mary Rothschild; March 23 2011
- World Health Organization; Estimating the Global Burden of Foodborne Diseases; 2007
- Florida Department of Health; Preventing Food Contamination; 2011
- MayoClinic.com; Salmonella Infection; April 16 2011
- "Journal of Infectious Diseases"; Increased Burden of Illness Associated with Antimicrobial-Resistant Salmonella Enterica Serotype Typhimurium Infections; Leah Martin, et al.; Feb 1 2004
