Rockmelons & Salmonella

On this page

• Are rockmelons safe to eat?
• How do rockmelons become contaminated with Salmonella?
• What can I do to minimise the risk?
• High Risk for Vulnerable People
• What is the NSW Food Authority doing?

Are rockmelons safe to eat?

Emerging evidence suggests there is a link between a type of Salmonella (SaintPaul) and consumption of rockmelons.

There have been a number of cases of food poisoning from Salmonella and rockmelons over the past few months.

A NSW Health study showed that a number of NSW consumers fell ill with Salmonella poisoning after eating rockmelons.

Rockmelons have been linked to Salmonella poisonings in the past, notably the United States during the 1950s, 1960s and most recently in 2002.

As a result, the NSW Food Authority is advising consumers to take some simple precautions to minimise the risk from Salmonella in rockmelons.

The NSW Health study suggests whole and sliced rockmelons could contain Salmonella.

How do rockmelons become contaminated with Salmonella?

The 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.

What can I do to minimise the risk?

The 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.

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 previous safe food tips.

What is the NSW Food Authority doing?

The NSW Food Authority has taken a number of rockmelon samples and is testing them to check levels of Salmonella.

The Authority will determine if any further action needs to be taken once these tests have been completed. The Food Authority will alert consumers of any updated advice.