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Posted to rec.food.cooking
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Least messy way to prep a melon?
"Jean B." > wrote in message
...
> 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.
Dunno.
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