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Food Safety Facts for Cantaloupe

What makes melons, including cantaloupes, at risk of becoming contaminated?

• Melons, including cantaloupes, are grown at ground level and their outer skin can become contaminated with pathogens while in the field, by soil or improperly composted manure.
• Melons can also be contaminated by water, poor handling and wildlife.
• Cantaloupes are especially susceptible to contamination as their skin is rough and netted. This netting can trap contaminants.
• If the outer skin is contaminated, the edible portion of the cantaloupe can be contaminated due to bruising or damage, or when it is cut during preparation.
• Fresh fruit and vegetables, including melons, may also become contaminated with harmful bacteria when they come into contact with raw food items such as meat, poultry, seafood and/or their juices. Whether at home or at the retail store, be sure to separate raw foods from ready-to-eat foods.

What should I look for when buying cantaloupe and other fresh fruit and vegetables?

• At the retail store, purchase fresh fruit and vegetables that are not bruised or damaged.
• When you purchase cut fruits and vegetables like cantaloupe, be sure that they are properly refrigerated.
• Cut melons should be displayed in a refrigerated display case, not only placed on top of ice.

How should I wash and prepare fresh cantaloupe?

• Throw away any cantaloupe that is bruised or rotten.
• Before and after handling cantaloupe wash your hands thoroughly, for at least 20 seconds, with hot water and soap.
• Before cutting fresh cantaloupe, thoroughly wash and brush the whole cantaloupe with running water using a clean produce brush.
• Place cut cantaloupe pieces directly on a clean plate. Do not place cut cantaloupe pieces on the cutting board as it may be contaminated by poorly washed cantaloupe.
• After cutting fresh cantaloupe, thoroughly wash with hot water and soap all food equipment and utensils (e.g., counter tops, cutting boards, knives, brushes, title="et cetera">etc.) that could have come into contact with the cantaloupe.
  • After washing the equipment, rinse, then sanitize with a mild bleach solution [5 ml (1 tsp.) bleach per 750 ml (3 cups) water].
  • Rinse again and allow the equipment to air-dry or use clean cloths.
  • Cutting boards, knives, brushes, etc., can also be washed in the dishwasher using the normal cleaning cycle.

How should I store cut cantaloupe?

• Harmful bacteria can multiply rapidly on the cut surface of melons stored at room temperature. Although whole melons may be stored at room temperature, cut melons must be stored at refrigerated temperatures.
• Refrigerate cut cantaloupe at 4°C (40°F) or below in a clean container or covered with plastic wrap.
• DO NOT leave cut cantaloupe at room temperature for longer than two hours.
• Be sure to keep raw foods separate from ready-to-eat foods like cut melon.

How long can I keep cut cantaloupe stored in the fridge?

• If cantaloupe is refrigerated immediately or up to 2 hours after cutting, it can be stored up to 4 days at refrigeration temperatures (4°C) .
• If cut cantaloupe is held at room temperature for more than 2 hours, it should be discarded.

Should I apply these methods to other fresh fruits and vegetables?

• Yes. Similar handling of fresh fruits and vegetables should be used to ensure the highest quality and safety of the food you consume.
• For a more detailed description of food safety facts for fresh fruit and vegetables, visit CFIA Web site at www.inspection.gc.ca.

Safeguarding Canada’s Food Supply

The Canadian Food Inspection Agency (CFIA) is the Government of Canada’s science-based regulator for animal health, plant protection and, in partnership with Health Canada, food safety.

For more information on food safety or to order free copies of this brochure, visit the CFIA website at www.inspection.gc.ca or call 1 800 442-2342/TTY 1 800 465-7735 (8:00 a.m. to 8:00 p.m. Eastern Standard Time, Monday to Friday). You can also find food safety information on the Health Canada and Canadian Partnership for Consumer Food Safety Education websites respectively at www.hc-sc.gc.ca and www.canfightbac.org.

July 2006
P0481E-06