If contamination occurs in melons, removing or killing pathogens is difficult, therefore, prevention at all steps—from production to consumption—is strongly favored over treatments to eliminate contamination after it has occurred. The rough, netted surfaces of some types of melon, such as cantaloupe, provide a favorable environment for microorganisms that can be transferred to the interior surfaces during cutting. Consumers and retail food workers need to understand and follow safe food handling practices in purchasing, storing, and preparing melons. Strategies to minimize contamination at each stage, from farm to table, can be implemented to help lower the risk of foodborne illness.
Information for consumers:
Resources for Melon Good Agricultural Practices:
- Melon page of the COfarmtomarket.com website
- CSU Farm to Table Food Safety website has links to three recorded webinars to help producers prepare for third party audits
- Key Points of Control and Management of Microbial Food Safety: Information for Producers, Handlers, and Processors of Melons from University of California, Davis
- GAP Practices for Production and Handling of Melons from South Eastern Regional Program
- Commodity Specific Food Safety Guidelines for the Melon Supply Chain
- Colorado Dept. of Agriculture GAP and GHP webpage:
- National Good Agricultural Practices Educational Materials
