Julie Bove wrote:
> "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.
>
>
Nor do I. Interesting topic though.

--
Jean B.