Cut melons are microbiologically susceptible

Go back

Sep 13, 2018 - Foods

Cut melons are microbiologically susceptible

Melons cut into pieces, as often offered in retail during the summer months, are microbiologically vulnerable, especially when stored unrefrigerated. In recent years, such melons have repeatedly been involved in foodborne disease outbreaks.

In the years 2016/2017, the Food and Veterinary Institute Braunschweig/Hannover of LAVES examined a total of 38 samples of cut melons. 22 of these samples were tested for the pathogenic parameters Salmonella and Listeria. None of the samples showed Salmonella or Listeria.

In addition, 16 samples of cut melons (slices, cubes) from retail were microbiologically examined not only for Salmonella and Listeria but also for hygiene parameters.

The microbiological results of these investigations are pleasing since no pathogenic germs were detected in the processed melons. Despite the good result, there is a potential danger from pathogenic microorganisms in processed melons. Therefore, it is essential to ensure adequate cooling when storing such melons in retail. There is still a need for action here, as the storage temperature of max. 7 °C was often not maintained.

In our laboratory, we regularly conduct this investigation. We provide you with fast and reliable results.
Our customer advisors are very happy to assist with any questions.
 

Source:
LAVES: Pre-cut Fruit – A Colorful Surprise?
Federal Institute for Risk Assessment (BfR): Melons: Health Risk Due to Contamination with Pathogenic Bacteria (Statement 021/2013 from August 9, 2013)