Renton, WA

Make sure you wash those cantaloupes and other melons carefully! Many people don’t think of that, because of course you don’t eat the rind, but your knife will pick up that bacteria and bring it right into the inside which you do eat.

The FDA is urging consumers to discard Honduran cantaloupes after a salmonella outbreak sickened 59, including at least 14 in the Pacific Northwest. While the Honduran government argues about whether they should be blamed, or the cantaloupe picked up the germs whilst in transit, I say it doesn’t really matter to the consumer where it is contaminated. Either toss the fruit or wash it very carefully. Like you always do, right?

Being the paranoid, er, careful, consumer that I am, I keep an eye on the FDA recalls.

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.