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Food Safety & Melons   arrow

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: