26 October 2006

Rise in salmonella potentially linked to rockmelons

A dramatic increase in one strain of salmonella has been recorded across NSW this month. Infection with the particular strain of the bug, 'Salmonella Saintpaul' is believed to be linked to eating rockmelons. In similar outbreaks overseas, the surface of the rockmelons were contaminated with Salmonella, which was then introduced when they were cut open to eat.

Around 50 cases have been confirmed since the beginning of October, representing a dramatic increase on previous monthly averages, which usually record between one to seven cases.

In the interests of public health, NSW Health is carrying out a case control study to assess the current cause of this particular strain of salmonella on the community.

Since the study, which commenced on Tuesday October 24, 90% of confirmed cases reported eating rockmelon during the exposure period.

In light of these preliminary findings, NSW Health and NSW Food Authority advise consumers to follow these simple food safety tips when handling 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. 
• 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.

Dr Jeremy McAnulty, NSW Health Director of Communicable Disease advises people on best food hygiene practises.

"We remind people to remain vigilant when it comes to food hygiene. When preparing food, don't be complacent - wash fruit and vegetables thoroughly," said Dr McAnulty.

While consuming fresh fruit is vital to maintaining optimum health, it is important that people practise good food hygiene when preparing fresh fruit and vegetables for consumption.

The NSW Food Authority is investigating the matter further. A fact sheet outlining how consumers can minimise the risk of salmonella in rockmelons can be found at the Food Authority's web site at www.foodauthority.nsw.gov.au.

For a range of health information, go online to www.health.nsw.gov.au