Julie Bove wrote:
> "Jo Anne" > wrote in message
> ...
>> On Tue, 17 Jul 2012 23:30:12 -0400, "Jean B." > wrote:
>>
>>> Julie Bove wrote:
>>>> "LeonLeonard" > wrote in message
>>>> ...
>>>>> On 7/15/2012 2:13 PM, merryb wrote:
>>>>>> On Jul 15, 10:50 am, Andy > wrote:
>>>>>>> (Judy Haffner) wrote:
>>>>>>>> love cantaloupe and also yogurt, but don't think I'd care for both
>>>>>>>> together. The only "salmonella issue" I've ever heard with
>>>>>>>> cantaloupe
>>>>>>>> was when a person cut it and didn't refrigerate it, but left it out
>>>>>>>> at
>>>>> Scrub the porous skin thoroughly before cuttings to reduce that
>>>>> problem.
>>>>> Last I read, it's not the flesh..... but what may have been, the
>>>>> contaminated
>>>>> soil that it was grown in, stuck in the pours.
>>>>>
>>>> Yes but the instructions for cutting that I read in the last few days
>>>> all
>>>> said you must remove the rind for safety's sake.
>>>>
>>>>
>>> That makes no sense to me.
>> Me neither. I would imagine that if the rind of the melon is
>> contaminated with salmonella or some other kind of bacteria, as soon
>> as you cut into it the bacteria would be transferred to the flesh. So
>> you end up ingesting it anyway.
>>
>> Just wash the melons, cut them in wedges, and be done with it.
>>
>> Jo Anne
>
> This says to remove the rind:
>
> http://anrcatalog.ucdavis.edu/pdf/8095.pdf
>
> "Always peel cover and refrigerate cut cantaloupe."
>
>
You are supposed to refrigerate the CUT cantaloupe? That sounds
like you are mainly increasing the incubation time for whatever
pathogens that might be there.

--
Jean B.