A rising outbreak of salmonella poisoning, linked to tainted whole and pre-cut cantaloupe, has caused illness in hundreds of individuals and resulted in the deaths of at least 10 people in the United States and Canada.

Officials in charge of health are cautioning individuals, stores, and dining establishments against purchasing, consuming, or serving cantaloupe without knowledge of its origin.

This is particularly crucial for people who may be more susceptible to severe sickness caused by a salmonella infection, as well as those who take care of them. Groups at high risk include young children, individuals over the age of 65, and those with compromised immune systems.

The U.S. Centers for Disease Control and Prevention is particularly worried due to the severity of the illnesses and the fact that individuals affected include those who consumed cantaloupe at childcare centers and long-term care facilities.

This is the information we have on the current outbreak:

In total, this outbreak has affected a minimum of 302 individuals in the U.S. and 153 in Canada. This includes four fatalities and 129 hospitalizations in the U.S., and six fatalities and 53 hospitalizations in Canada.

The initial case in the United States was reported on October 16 by the CDC. The most recent case was identified on November 28. Canadian health authorities stated that individuals became ill between mid-October and mid-November.

The initial recalls were released on November 6 in the United States, as reported by the Food and Drug Administration. Subsequent recalls for both whole and sliced fruit have also been issued.

Over 36,000 boxes or cases of cantaloupe have been recalled due to an outbreak involving two brands, Malichita and Rudy, grown in the Sonora area of Mexico. These fruits were imported by Sofia Produce LLC, also known as TruFresh, and Pacific Trellis Fruit LLC, from Nogales, Arizona and Los Angeles respectively.

The melon-packing plant linked to the outbreak was temporarily shut down by Mexican health authorities on December 15.

Approximately 33% of food for human consumption that falls under FDA regulation is brought into the United States from Mexico, with approximately 60% being fresh produce imports. On average, Americans consume around 6 pounds of cantaloupe per year, as reported by the U.S. Department of Agriculture.

Health authorities in the United States and Canada are currently conducting an investigation, however, cantaloupes are typically susceptible to contamination due to their netted exterior and uneven, rough rinds which can make it challenging to eliminate bacteria.

The bacteria Salmonella can be found in the intestines of animals and can easily spread to fruit if their feces come into contact with it in the field. Contamination may occur if the water used for irrigation or cleaning and cooling the melons is contaminated.

According to the FDA, contamination can occur due to inadequate hygiene practices by workers, the presence of pests in packaging facilities, and improper cleaning and sanitation of equipment.

Trevor Suslow, a retired professor from the University of California, Davis and a consultant for produce safety, mentioned that the Mexican growing region experienced severe storms and hurricanes in the later part of summer and early autumn, potentially causing flooding which could impact production.

After being contaminated, the melons’ textured outer layer provides a source of nutrients that can facilitate the growth of salmonella bacteria, according to Suslow.

If the cantaloupe is exposed to mold or becomes damaged, bacteria may transfer from the outer layer of the rind to the inner layers or even into the flesh. Additionally, when the fruit is cut, whether in a home kitchen, grocery store, or processing plant, the bacteria can easily spread to the flesh.

Sliced fruit in a container or clamshell packaging can contain bacteria. If the fruit is not properly refrigerated, the bacteria can multiply.

It can be challenging to eliminate harmful bacteria from cantaloupes in a home setting. Specialists in food safety suggest washing whole melons with cool water and using a clean produce brush to scrub them before ensuring they are completely dry.

According to Suslow, a quick blanching of cantaloupes in hot water is an alternative approach. Additionally, a study by Purdue University revealed that using common household products like diluted vinegar and iodine can effectively decrease surface salmonella contamination by 99%.

A Purdue University food scientist, Amanda Deering, suggests that individuals at a high risk should steer clear of cantaloupe, especially pre-cut ones, particularly during an outbreak.

She emphasized the importance of recognizing that certain foods can have a significant impact on one’s health.

She stated that as consumers, we simply trust that our food is secure. One would not want to believe that a cantaloupe could be the cause of one’s demise.

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