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Protecting Cantaloupes


In recent years, consumers have been victims to cantaloupe food recalls due to pathogenic contamination from the growing environment, insects, animals, or human contact. Research conducted at the University of Connecticut has shown a possible new way to prevent the growth of pathogens on cantaloupe rinds.

Cantaloupe rinds are difficult to clean and disinfect. Chlorine is typically used, but is not always effective. Researchers used the probiotic, lactic acid bacteria (LAB), that acts as a natural biological control method. LAB are used in fermented foods like yogurt and cheese. They could be biosanitizers for controlling plant pathogens and soil-borne pathogens as a natural antimicrobial tool for effective decontamination.

Research is on-going with the hope of promising results!



About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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