Emerging evidence suggests there is a link between a type of Salmonella (SaintPaul) and consumption of rockmelons.
There have been a number of cases of food poisoning from Salmonella and rockmelons. Overseas evidence suggests contaminated water, fertiliser, contact with pests/animals or insufficient cleaning of rockmelons prior to sale could be contributing factors to rockmelons becoming contaminated with Salmonella.
A NSW Health study showed that a number of NSW consumers fell ill with Salmonella poisoning after eating rockmelons. The study suggests whole and sliced rockmelons could contain Salmonella.
Rockmelons have been linked to Salmonella poisonings in the past, notably the United States during the 1950s, 1960s and in 2002.
As a result, the NSW Food Authority is advising consumers to take some simple precautions to minimise the risk from Salmonella in rockmelons.
FoodWorld 