How do rockmelons become contaminated with Salmonella?

The NSW Food Authority is investigating this matter further. Overseas evidence suggests contaminated water, fertiliser, contact with pests/animals or insufficient cleaning of rockmelons prior to sale could be contributing factors.

  • If buying fresh cut rockmelon, ensure it is refrigerated or surrounded by ice.
  • Wash all rockmelons with cool tap water immediately before eating. Scrub melons with a clean produce brush.
  • Leftover cut rockmelon should be discarded if left at room temperature for more than two hours

 

High Risk for Vulnerable People

Food poisoning is highly unpleasant for most healthy adults but rarely produces serious health

complications beyond diarrhoea, nausea, abdominal cramping and fever lasting several days.

 

But food poisoning in vulnerable people, such as children, the elderly, diabetics, pregnant women, people with cancer and suppressed immune systems, can be extremely serious or even life threatening. People at risk should consult their local doctor as early as possible once symptoms appear.

 

That’s why the NSW Food Authority strongly recommends these people and people preparing food for them strictly follow the safe food tips below.

 

What can I do to minimise the risk?

The NSW Food Authority recommends consumers follow these simple precautions to help minimise the risk of Salmonella in rockmelons.

  • Do not purchase melons that are bruised or damaged. If buying fresh cut produce, ensure it is refrigerated or surrounded by ice.
  • Fresh produce should be refrigerated within two hours of peeling or cutting. Leftover cut produce should be discarded if left at room temperature for more than two hours.
  • Wash all rockmelons with cool tap water immediately before eating. Don't use soap or detergents. Scrub melons with a clean produce brush. Cut away any bruised or damaged areas before eating.
  •  Wash hands often. Hands should be washed with hot soapy water before and after handling fresh rockmelons. Wash surfaces often. Cutting boards, dishes, utensils, and counter tops should always be washed with hot soapy water and cleaned after coming in contact with fresh produce, or raw meat, poultry, or seafood. Wash surfaces often.
  • Don't cross-contaminate. Use clean cutting boards and utensils when handling fresh produce. If possible, use one clean cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.