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    Chayote

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    Cantaloupe

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    Spicy Mint

Cantaloupe
Cantaloupe

Cantaloupe

In Detail
Fresh cut fruit products which may contain cantaloupe from the Honduran grower Agropecuaria Montelibano, which has been identified by the FDA to have the potential to be contaminated with Salmonella. Fresh Foods had previously begun to recover this product, based on a notice published.
Cantaloupe has a rough rind and its surface may easily be contaminated in the field by soil, unclean irrigation water, animal droppings or unclean water during post-harvest wash. Therefore, it is important to scrub the cantaloupe with a clean brush (used only for produce) under running water before cutting in order to prevent Salmonella from contaminating the flesh.
Use clean cutting surfaces and utensils when cutting this fruit. Wash cutting boards, countertops, dishes, and utensils with hot water and soap between the preparation of raw meat, poultry, or seafood and slicing cantaloupe. If cantaloupeskin is bruised or damaged, cut away these parts before eating. 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.
Cantaloupe and other melons are tasty and nutritious, and we don't want people to stop eating them, Keene said. The most important advice for consumers is to promptly refrigerate or eat cut melons.
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