The FDA (Food and Drug Administration, USA) is warning that cantaloupes from Agropecuaria Montelibano, Honduras, is linked to a salmonella Litchfield outbreak in the USA and Canada – the agency has issued an import alert. An import alert tells FDA field officers to detain any shipments of this product they find.
Importers have also been contact by the FDA. The agency is asking retailers and distributors throughout the USA to remove any cantaloupes which come from Agropecuaria Montelibano. If you bought a cantaloupe, the FDA advises that you check that it does not come from this manufacturer – if it does, throw it away.
50 reports of illness in 16 states, plus another nine in Canada, have been received by authorities, related to the consumption of said cantaloupes. 14 people have been hospitalized. Fortunately, no deaths have been reported. The 16 states are California, Colorado, Georgia, Illinois, Missouri, New Jersey, New Mexico, New York, Ohio, Oklahoma, Oregon, Tennessee, Utah, Washington, and Wisconsin.
What is salmonella?
salmonella is a group of bacteria that can cause diarrheal illness in people. They are living creatures which pass from the feces of animals or people to other animals or people. In the USA the most common types are salmonella serotype Typhimurium and salmonella serotype Enteritidis.
Who discovered salmonella?
salmonella is named after Daniel Elmer Salmon (1850-1914), an American scientist. Although he claimed the credit for discovering the bacteria, his colleague, Theobald Smith actually discovered it.
What is Salmonellosis?
This is an infection with the salmonella bacteria. Most infected people develop fever, abdominal cramps and diarrhea. Symptoms usually appear 12-72 hours after infection. The illness, which usually lasts from 4 to seven days, generally does not require treatment – the patient will usually recover on his/her own.
However, if the diarrhea is severe the patient may need to be hospitalized. Salmonellosis can be very dangerous if the infection spreads into the blood stream and other body sites. Those most likely to experience severe illness are the elderly, babies and people with weakened immune systems.
The FDA recommends that consumers take the following steps to reduce the risk of contracting salmonella or other foodborne illnesses from cantaloupes:
— Make sure the cantaloupes you buy are unbruised and undamaged.
— Refrigerate them as soon as you can after you have bought them.
— After you have handled cantaloupes wash your hands with hot soapy water
— Scrub whole cantaloupes by using a clean produce brush and cool tap water immediately before eating. Don’t use soap or detergents.
— Use clean cutting surfaces and utensils when cutting cantaloupes. Wash cutting boards, countertops, dishes, and utensils with hot water and soap between the preparation of raw meat, poultry, or seafood and the preparation of cantaloupe.
— Cut away bruised or damaged areas completely before consuming.
— Any cut or leftover cantaloupe should be thrown away if left at room temperature for over two hours.
— Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors.
For additional information on FDA’s Import Program, please visit:
Written by – Christian Nordqvist