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. 2009 Elsevier Inc. All rights reserved.
