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Last Updated: Apr 16, 2008 - 5:52:06 PM |
SATURDAY MARCH 22, 2008 (Foodconsumer.org) -- The Food and Drug Administration on March 22 issued an import alert that all shipments of cantaloupe from Agropecuaria Montelibano, a Honduran grower and packer, to the United States should be detained because the fruit from this company seems to be associated with a Salmonella Litchfield outbreak in the U.S. and Canada.
The FDA is advising U.S. grocers, food service operators and produce processors to remove from their stock any cantaloupe from this company. Consumers should also check with the store where cantaloupe is purchased to see if the fruit came form this specific grower and packer. Cantaloupe from the company should not be consumed.
The Salmonella outbreak, linked to the consumption of cantaloupes, resulted in 50 illnesses in 16 states and nine illnesses in Canada. But no deaths have been reported from the outbreak while 14 people were sickened enough to be admitted into hospitals.
The outbreak was reported in states including Arizona, California, Colorado, Georgia, Illinois, Missouri, New Jersey, New Mexico, New York, Ohio, Oklahoma, Oregon, Tennessee, Utah, Washington, and Wisconsin.
The FDA said it's taking this preventive measure while it continues to investigate the outbreak in collaboration with the Centers for Disease Control and Prevention and states.
Common symptoms of Salmonella infection include nausea, vomiting, fever, diarrhea, and abdominal cramps. The infection can be particularly dangerous to those with poor health or weakened immune systems. In severe cases, Salmonella can invade the bloodstream and cause life-threatening infections. Individuals who have recently consumed cantaloupe and experienced any of these symptoms should seek medical attention.
The FDA recommends that consumers take the following measures to reduce the risk of contracting Salmonella or other illnesses from cantaloupes:
* Purchase 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 happens to be a bruised or damaged area on a cantaloupe, cut away those parts before eating it.
* Leftover cut cantaloupe should be discarded if left at room temperature for more than two hours.
* Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors.
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