Melons and Foodborne Outbreaks

Introduction

Who doesn't enjoy the juicy sweet taste of melons on a hot day? As you indulge in this delicious fruit, it is important to be aware of the associated risks of eating them. Melons, such as cantaloupe, watermelon, and honeydew, have been linked to several foodborne outbreaks.

This article provides information on the food safety risks associated with melons and offers guidance on how to safely enjoy them.

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What are the safety risks associated with eating melons?

Melons can come into contact with pathogens at any stage of the food supply chain. At the pre-harvest stage, melons are vulnerable to contamination from soil and water as they grow in contact to the ground. This is especially so for melons with rough-textured rinds, such as cantaloupes, as they have net-shaped rinds which are difficult to clean. Aside from surface contamination, pathogens may also infiltrate into the melon flesh through wounds caused by damage or pests, splits and fissures, or stem scars.

Meanwhile, post-harvest factors contributing to melon-related foodborne outbreaks include infected food handlers, poor hygiene practices, inadequate temperature control, and unhygienic food contact surfaces.

Common pathogens associated with melon contamination include Salmonella, Enterohaemorrhagic Escherichia coli (EHEC), norovirus, and Listeria monocytogenes. Symptoms from these pathogens can vary widely, and vulnerable groups such as young children, pregnant women, and individuals with weakened immune systems, are more susceptible to serious conditions.

For more information on these pathogens, read our article on Food Contaminants.

How can we reduce the risk of food-borne illness from consuming melons?

As part of the SFA’s food safety surveillance program, fruits undergo routine inspection, sampling, and testing to ensure compliance with food safety standards. Fruits that fail inspection and food safety tests are not allowed for sale. Fruits must also be imported by SFA-licensed importers. In addition, RTE fruits including melons, must meet SFA’s microbiological standards for Ready-to-Eat (RTE) food products.

Here are some tips for food handlers and consumers:

• For whole melons, avoid purchasing those with visible signs of decay or damaged rinds. For packed melons, ensure the fruit flesh is placed in a sealed container with no leakages to prevent contamination.
  

• When buying whole melons, wash melons thoroughly using sufficient water before cutting or peeling.
  

• When handling melon, use a separate chopping board and clean knife to prevent cross-contamination with non-RTE foods, such as raw meat and seafood. The juices from raw meat and seafood may contain foodborne bacteria that can cause food poisoning.
  

• Eat cut-up melons as soon as possible. If not consumed immediately, refrigerate them at 4°C or below using airtight containers to prevent cross-contamination.
  

• Purchase melons from established and reliable sellers that source their products from reputable suppliers.

References

• Code of Hygienic Practice for Fresh Fruits and Vegetables. Codex Alimentarius, CXC 53-2003.
• Large Salmonella Outbreak Linked to Honeydew, Cantaloupe, and Galia Melons | 2021-06-01 | Food Safety (food-safety.com)
• Melons: Health Hazard through Contamination with Pathogenic Bacteria. Federal Institute for Risk Assessment.
• Microbial Hazards and Melons. FAO/WHO, 2011
• NATIONAL Commodity - Specific Food Safety Guidelines for Cantaloupes and Netted Melon. March 29, 2013.