Cantaloupe Recalled for Potential Salmonella Contamination

The cantaloupe in question was sold in retail supermarkets across 19 states plus Washington, D.C.

In a company announcement posted by the FDA on September 28, Eagle Produce LLC Scottsdale, Arizona, issued a voluntary recall of 6,456 cases of whole cantaloupe potentially contaminated with Salmonella. The recall follows FDA testing that confirmed the presence of the bacteria in a cantaloupe distribution center.

The recalled produce includes Kandy (brand name) cantaloupe with UPC 4050 lot codes 797901, 797900, and 804918. The cantaloupe was distributed September 5-16 to retail supermarkets in California, Illinois, Indiana, Iowa, Kentucky, Louisiana, Maryland, Michigan, Minnesota, Missouri, North Carolina, North Dakota, Ohio, South Dakota, Tennessee, Texas, Virginia, West Virginia, Wisconsin, and Washington D.C.

Currently, the recall does not include other cantaloupe products or lot code dates, and as of September 27, the FDA has not received any reports of illness related to the recalled products.

The FDA says people who purchased the recalled cantaloupe should not eat the product and throw it away immediately.

For more information about the recall, consumers can contact Eagle Produce LLC at 1-800-627-8674 Monday – Friday, 9 a.m. to 5 p.m. (PST).

What is Salmonella?

Salmonella is a genus of bacteria known for its ability to cause foodborne illnesses in humans and animals. These microorganisms are commonly found in the intestines of birds, reptiles, and mammals.

Salmonella infections, AKA salmonellosis, occur when people consume contaminated food or water. Symptoms of salmonella infection, which may include diarrhea, fever, abdominal cramps, nausea, and vomiting, often begin 8-72 hours after exposure. Moreover, the symptoms can range from mild to severe.

While most salmonella infections resolve on their own, severe illness can be life-threatening, especially in vulnerable populations such as older adults, young children, and individuals with weakened immune systems.

Preventing salmonella outbreaks requires proper food handling and hygiene practices, as well as thorough cooking of potentially contaminated foods like poultry, eggs, and raw meat. In addition, the CDC says consumers should wash produce under running water to reduce the chances of exposure to food-borne bacteria from fruits and vegetables.


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