The inactivation of Salmonella on cantaloupes using hot water

The use of hot water as a method to decontaminate cantaloupe is more effective than various other washing and physical treatments tested to date.

The work presented in a USDA article demonstrates the utility of surface pasteurization to greatly reduce levels of Salmonella from the surfaces of cantaloupes.

In addition, heat penetration analysis coupled with computer simulation of heat transfer indicates that the edible portions of cantaloupes remain cool while the temperature of the rind outer surface elevates rapidly.

 This is an added benefit to the use of hot water surface pasteurization. Experiments are currently under way to examine the quality and shelf life of melons exposed to various thermal treatments.

For the entire article the link is: http://ddr.nal.usda.gov/bitstream/10113/1811/1/IND43797605.pdf