Add Chiquita and Dole to the week-old recall of cantaloupes from Honduras.
About five dozen people have been sickened by the salmonella-infested melons in 16 U. S. states and Canada.
The Food and Drug Administration says it is working with the company involved, Angropecuaria Montelibano, as well as the Honduran government, to find the source of the contamination.
Officials with Angropecuaria Montelibano have contended there is no proof the fruit was contaminated in Honduras, and suspect it was somewhere else along the shipping process.
Dole says the voluntary recalls include cantaloupes that were shipped to the U. S. and Canada in cardboard containers marked Dole, and Product of Honduras.
Chiquita says its cardboard cartons were marked Mikes Melons, Mayan Pride and Chiquita.
The FDA advises consumers who have recently bought cantaloupes to check with the place of purchase to determine if the fruit came from this specific grower and packer. If so, consumers should throw away the cantaloupes.
To date, the FDA said it has received reports of 50 illnesses in 16 states and nine illnesses in Canada linked to the consumption of cantaloupes. No deaths have been reported; however, 14 people have been hospitalized. The states are Arizona, California, Colorado, Georgia, Illinois, Missouri, New Jersey, New Mexico, New York, Ohio, Oklahoma, Oregon, Tennessee, Utah, Washington, and Wisconsin.
Symptoms of foodborne Salmonella infection include nausea, vomiting, fever, diarrhea, and abdominal cramps. In persons with poor health or weakened immune systems, Salmonella can invade the bloodstream and cause life-threatening infections. Individuals who have recently eaten cantaloupe and experienced any of these symptoms should contact their health care professional.
The FDA recommends that consumers take the following steps to reduce the risk of contracting Salmonella or other foodborne 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.
