An outbreak of Salmonella poona has been associated with cantaloupe from two Mexican companies sold under the brand name Viva. As a result, the FDA issued a warning in May to retailers, restaurants and food service operations to check their stock and remove any cantaloupe with this brand. The outbreak has resulted in two deaths and numerous illnesses in 14 states, including New York. Since 1990 there have been at least 6 other Salmonella outbreaks associated with melon consumption, primarily cantaloupe.

Although Viva is the only brand associated with this outbreak, FDA continues to recommend that consumers take the following steps with cantaloupe and other produce to reduce the risk of foodborne illness.

• Purchase produce that is not bruised or damaged. If buying fresh cut produce, be sure it is refrigerated or surrounded by ice.
• After purchase, put produce that needs refrigeration away promptly. (Fresh whole produce such as bananas and potatoes do not need refrigeration.) 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 hands often. Hands should be washed with hot soapy water before and after handling fresh produce, or raw meat, poultry or seafood, as well as after using the bathroom, changing diapers or handling pets.
• Wash all fresh fruits and vegetables with cool tap water immediately before eating. Don't use soap or detergents. Scrub firm produce, such as melons and cucumbers, with a clean produce brush. Cut away any bruised or damaged areas before eating.
• Wash surfaces often. Cutting boards, dishes, utensils and counter tops should be washed with hot soapy water and sanitized after coming in contact with fresh produce, or raw meat, poultry or seafood. Sanitize after use with a solution of 1 teaspoon of chlorine bleach in one quart of water.
• 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. During food preparation, wash cutting boards, utensils or dishes that have come into contact with fresh produce, raw meat, poultry or seafood. Do not consume ice that has come in contact with fresh produce or other raw products.
• Use a cooler with ice or use ice gel packs when transporting or storing perishable food outdoors, including cut fresh fruits and vegetables.