Cantaloupe Has Killed Ten and Made Hundreds Sick
It’s another reminder about the vulnerability of our food chain
It is one of my favourite snacks to have; cubes of cantaloupe with pieces of prosciutto. The blend of sweet and savoury flavours is delicious and the hit of protein is enough to keep one feeling full without reaching for naughty food.
But following a recent salmonella outbreak in the USA and Canada linked to imported Mexican cantaloupe, I’m completely turned off the fruit.
I was longing to cheat over Christmas and purchase a pre-cut fruit platter, but since I didn’t have control over how they prepared the fruit, I skipped it. My life — and my family’s — is more important than saving time and money.
Even the reassuring sign at my local supermarket yesterday isn’t convincing. Now that I think about the preparation of the cantaloupe, I’ve realized that its uneven exterior is a trap for germs and likely contributed to killing ten and infecting hundreds of people in the last two months.
Admittedly, I’ve become a weeny bit possessed about food safety since writing about salmonella-infected…
