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Could we see a Salmonella cantaloupe outbreak this year?
A recent cantaloupe recall notice is giving off some serious déjà vu. So, we did some digging. About this time of year, there have been several Salmonella outbreaks linked to cantaloupe.
What is it about cantaloupes? The answer may be simpler than you think!
But first, you should know about the current cantaloupe recall.
The U.S. Food and Drug Administration announced a recall for cantaloupes on September 6, 2024.
Eagle Produce LLC of Scottsdale, Arizona issued a recall for 224 cases of whole cantaloupe due to potential contamination with the health risk, Salmonella.
Kandy Whole Cantaloupe
UPC 4050
Lot Code 846468
Recalled products include whole cantaloupe with a red and white sticker labeled across the top Kandy with UPC 4050. No other products or lot codes are subject to recall at this time.
Affected products were distributed between August 13, 2024 and August 17, 2024 to the states of Michigan, Missouri, Ohio, Texas, and Virginia. These cantaloupes were sold in various retail supermarkets.
The recall was initiated following results of routine sample testing conducted by the State of Michigan. Laboratory results indicated the presence of Salmonella bacteria in cantaloupe sold at retail.
If cantaloupe and Salmonella in the same sentence sounds familiar, you aren’t imagining it. Last year a massive multi state outbreak leading to a ever expanding recall of both whole and cut cantaloupe hit the news in November 2023.
In total, there were 407 illnesses that resulted in 158 hospitalizations and 6 deaths across 44 states.
The culprit? Whole fresh cantaloupes from Mexico. A recall was initiated for “Malichita” and “Rudy” whole fresh cantaloupes packaged in TruFresh, Crown Jewels Produce, and Pacific Trellis boxes.
This recall also impacted certain fresh cut melons and packages containing them as well.
In addition to the awful Salmonella cantaloupe outbreak in 2023, several other outbreaks over the years have been experienced with this pathogen/food combination.
A frequent occurrence of Salmonella and cantaloupe outbreak occurrence has sparked interest over the years with growers looking for ways to minimize risk of contamination. University of California, Davis published a paper on behalf of the California Cantaloupe Advisory Board to help melon growers mitigate risks in an effort to reduce Salmonella cantaloupe outbreak occurrences.
Despite this paper being published in 2004, as you have seen, outbreaks still happen.
But why?
Turns out, the increase in contamination risk has a lot to do with the structure of the fruit.
Consumer washing habits are also contributing factors.
Two factors of the structure of the cantaloupe affect contamination risk.
First, the texture of the outside rind of a cantaloupe makes it a great place for germs to grow. “The netted rind on cantaloups can provide spaces for bacteria, yeast, and mold spores to settle and escape from contact with applied disinfectant chemicals, detergents, and other treatments intended to clean them from the melon surface.”
Ground spots are also a structural factor. Ground spots are the places where the fruit stays in contact with the ground. You may notice a slight discoloration in one spot of the fruit. If the melon is not turned regularly, it has longer contact with the ground. This is the case for large produce manufacturers. This ground spot creates a thinner, more undeveloped outer rind in that area. Leaving it more vulnerable to breach with germs potentially found in the soil and irrigation water.
According to the report, the timing of melon washing can impact the overall risk of contamination.
”Although melon washing may ultimately be conducted safely within commercial packing operations, the best time to wash cantaloupes is immediately before food preparation and as close to consumption as possible.”
Melons are often cleaned by the producer, but a wash step should be performed by the consumer close to the time it is eaten.
Unfortunately, most people do not think about washing hard skinned fruits like cantaloupe and watermelon. Don’t get me started on avocado.
Most consumers think that if you aren’t eating the rind, you don’t need to wash it.
That couldn’t be further from the truth.
While you may not be eating the rind or outer skin, if the fruit is cut there is risk of contamination. Any germs on the outside of the rind are pulled into the flesh by way of the knife as it slices though. The only way to prevent this from happening is to protect yourself and your family by washing it first.
Even melons!
If you have eaten cantaloupe and start to feel sick, you may be wondering if you have been infected with Salmonella.
Most people experience gastrointestinal symptoms with Salmonella infections.
Common symptoms include:
Most people experience symptoms in as little as six hours and up to six days after exposure. In some cases, illness onset could be much longer.
Severity and length of illness often varies from person to person. Most people experience mild illness that passes quickly. Others may experience severe illness lasting weeks or even months after initial symptoms.
Most people, however, feel better within a week (four to seven days).
Certain groups of people have conditions or susceptibilities that make them more likely to become sick if exposed and experience more severe symptoms if infected.
Those more vulnerable to Salmonella infection include:
Those more likely to experience sever symptoms include:
While most people do not need medical intervention and are not prescribed antibiotic treatment, those in the higher risk group are more likely to receive treatment.
If you have become sick from consuming cantaloupe, The Lange Law Firm, PLLC has a Salmonella lawyer that can help.
Reach out by calling (833) 330-3663 or send us an email for a free, no obligation consultation. A member of our compassionate team will go over the details of your situation with you to help determine if you have a legal case.
By: Heather Van Tassell (contributing writer, non-lawyer)
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