The Produce Contamination Problem

The Produce Contamination Problem

Causes and Solutions
Food Science and Technology
2009, Pages 189-221
The Produce Contamination Problem

Chapter 9 - Melons

https://doi.org/10.1016/B978-0-12-374186-8.00009-4Get rights and content

Publisher Summary

Melons, especially cantaloupes (netted), have become a recurrent source of pathogens causing outbreaks of foodborne disease, especially Salmonella infection. This chapter discusses information related to foodborne disease outbreaks linked to melons, contamination sources and mechanisms of melon contamination, and possible mitigating strategies to reduce the risk of illness associated with consumption of melons. The main sources of contamination in cantaloupes are water for irrigation or preharvest practices and postharvest management, worker activities, organic fertilizer, animal or human feces, and equipment and installations. Once a melon is contaminated, it is difficult to remove or to kill a pathogen. Therefore, prevention of microbial contamination at all steps from production to distribution is widely favored over treatments to eliminate contamination after it occurred. The melon packing process is the main point where fecal contamination might be introduced postharvest and where most opportunities are provided for spreading and increasing levels of contamination with human pathogens that originated in the field. Unsatisfactory postharvest handling and kitchen practices can also increase the risk of contamination of the edible portion of cantaloupes. As far as prevention and remedial measures are concerned, Good Agricultural Practices, together with postharvest disinfection and introduction of further pathogen reduction strategies during packing, fresh-cut processing, and marketing, can be linked concurrently in a holistic approach to food safety.

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Cited by (9)

  • Inactivation of Salmonella enterica and Listeria monocytogenes in cantaloupe puree by high hydrostatic pressure with/without added ascorbic acid

    2016, International Journal of Food Microbiology
    Citation Excerpt :

    Cantaloupe being the most netted varieties of melons presents a greater risk of pathogen transmission during food preparation and the flesh and pulp is likely to be contaminated with bacteria during the cutting process. Bacterial pathogens are able to survive and grow in the low acid environment of melon flesh or pulp rapidly to high levels before spoilage is apparent (Castillo et al., 2009). Since 1990, more than twenty-five outbreaks have been linked to cantaloupes (Barak et al., 2003,; CDC, 1991; FDA, 2001; Tamplin, 1997) with a total of 1434 people ill, 42 hospitalized, and two deaths (Bowen et al., 2006).

  • Reduction of Salmonella enterica serotype Poona and background microbiota on fresh-cut cantaloupe by electron beam irradiation

    2015, International Journal of Food Microbiology
    Citation Excerpt :

    Thus, effective process strategies are needed by melon processors to disinfect the cantaloupe surfaces from microbial pathogens prior to slicing or cutting that do not result in significant loss of quality and shelf-life. Although still not approved for use in the US for reducing pathogens in produce other than spinach and iceberg lettuce, ionizing irradiation has shown promise as a non-thermal processing technology capable of reducing pathogens on melon surfaces (Castillo et al., 2009). This technology can be applied even on melons after cutting, provided that strict adherence to good manufacturing practices is observed during and after cutting.

  • Microbial safety of tropical and subtropical fruits

    2011, Postharvest Biology and Technology of Tropical and Subtropical Fruits
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