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Safe ways to buy and eat cantaloupe

Recently, the Food and Drug Administration (FDA) warned consumers about the danger of illness from certain cantaloupes grown in Honduras. They contained harmful bacteria called Salmonella.

Symptoms include nausea, vomiting, fever, diarrhea, and stomach cramps.

You can protect yourself from the risk of getting Salmonella or other food-borne illnesses from cantaloupes. Follow these safe handling tips from the FDA:

Buy cantaloupes that are not bruised or damaged. If buying fresh-cut cantaloupe, be sure it is refrigerated or surrounded by ice.

After purchase, refrigerate cantaloupes promptly.

Wash hands with hot, soapy water before and after handling fresh cantaloupes.

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.

If there is a bruised or damaged area on a cantaloupe, cut away that area before eating.

Throw away any leftover cut cantaloupe if it’s been out at room temperature for more than two hours.

Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors (for picnics).

For more information on safe handling of fruits and vegetables, click www.cfsan.fda.gov/~dms/prodsafe.html.