The outbreak of Listeriosis (Listeria infection) linked to whole Rocky Ford brand cantaloupes from Jensen Farms in Colorado is now known to be the deadliest foodborne illness in the past 25 years. A total of 139 people have been infected from 28 states, including 29 reported deaths. According to the CDC the number of cases could increase due to a lag in reporting and the fact that the disease can develop slowly in some people, taking up to about two months.

Unfortunately this outbreak has increased concern about the safety of eating cantaloupe, although cantaloupes supply nutrients with low calories beneficial to health; notably vitamins A and C, B vitamins, potassium and fiber. However, we can still consume cantaloupe safely if we exercise caution and are careful to follow the food safety recommendations of the Centers for Disease Control (CDC). This is especially important for pregnant women, babies, older adults and people with weakened immune systems because they are most vulnerable to Listeria infection.

The CDC recommends that consumers should not eat whole or precut cantaloupe from Jensen farms. When purchasing a whole cantaloupe, check the label on it to ensure that it is not a recalled Rocky Ford brand cantaloupe. If it does not have a sticker, consult the retailer about the origin of the cantaloupe. If the origin is unknown discard it. “When in doubt, throw it out." If you have contaminated cantaloupes that are under recall in your home, dispose of cantaloupes in a closed plastic bag placed in a sealed trash can. This will prevent people and animals from eating them. Do not attempt to wash off the Listeria, as it is possible the cantaloupe contains Listeria on the inside as well.

The following tips from the Food and Drug Administration (FDA) will help reduce the risk of foodborne illness:

·When purchasing fresh cantaloupe or any produce for that matter, select ones that are not bruised or damaged. Precut or already washed and bagged produce should be refrigerated or surrounded by ice. Separate fresh fruits and vegetables from meat, poultry and seafood.

·Wash hands with warm water and soap for at least 20 seconds before and after handling any whole melon, such as cantaloupe, watermelon, or honeydew.

·Clean cantaloupes and melons in general by scrubbing their surface with a clean produce brush under running water. Dry them with a clean cloth or paper towel before cutting.

·Cut away any bruised or damaged portion which may harbor bacteria to avoid becoming ill because refrigerating a cantaloupe will not kill the bacteria, which can grow at low temperatures. Do not try to wash off the bacteria; discard melon that looks rotten.

·Store cut melon in the fridge at or less than 40 degrees F (32-34 degrees F is best), for no more than 7 days. Discard if left at room temperature for over 4 hours.

Clean and sanitize the inside walls and shelves of the refrigerator regularly; as well as cutting boards and countertops. Sanitize them with a solution of one tablespoon of chlorine bleach to one gallon of hot water.

References
Multistate Outbreak of Listeriosis Linked to Whole Cantaloupes from Jensen Farms, Colorado from www.cdc.gov

How can I reduce my risk for listeriosis? from www.cdc.gov

Produce Safety: Staying Healthy... Staying Safe from www.fda.gov

Tips for Fresh Produce Safety from www.foodsafety.gov

Death toll from tainted cantaloupes rises to 21 from www.cnn.com