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The recent listeria outbreak has many people wondering about the safety of cantaloupe. An eastern Colorado farm was infected with the listeria virus, which has affected numerous people in at least 18 states. This outbreak has been traced to a single source, which means the rest of America’s cantaloupe is unaffected and is safe to eat.

Any food that grows on the ground has the potential for a variety of hazards, as they are susceptible to bacteria. This bacterium comes from rainwater run-off that enters the soil. Fruits such as cantaloupes are more sensitive to this bacteria due to the fact their skin can hold water. Michele Morrone, from Ohio University says, “If bacteria settles in that skin, you cut through the cantaloupe and you bring the bacteria into the melon.”

How to Prep Cantaloupe so it’s Safe to Eat

The first thing you should always do with any fruit or vegetable is wash them. This is especially important when it comes to melons. If possible, gently scrub with a brush to remove all soil. Promptly clean all cutting boards or other surfaces and utensils used to cut the fruit. The most important element to keeping melons safe, especially cantaloupe, is to wash the rind of the fruit whole.

Consumers should also follow typical food-preparation procedures, which includes washing your hands before and after handling food. Fruit, once it’s cut, should be refrigerated at about 40 degrees F. If fruit has been left at room temperature for more than four hours, it should be discarded.

Photo courtesy of How Stuff Works