Sur son blogue,  Marion Nestle, la spécialiste en nutrition, se moque des experts qui détaillent les précautions à prendre avant de manger un melon. Elle conclue: « How about a food safety system where everyone makes sure—and tests—that Listeria don’t get on cantaloupe in the first place. »

Voici les précautions:

-What do food safety experts say you have to go through to avoid getting sick from eating cantaloupe?

-Wash the melon under running water with a clean vegetable brush.

-Blot with paper towels to remove excess water.

-Put melon on a clean surface, one that hasn’t come into contact with meat or poultry or other foods that could cause cross-contamination.

-Cut off the stem end about 3/4 to 1 inch from the end, using a clean kitchen knife.

-Place melon on a clean cutting board, plate, or other clean surface with the cut end facing down.

-Using a clean knife, cut the melon from the blossom end to the stem end.

-Follow this by washing the knife with clean running water and setting it aside.

-Gently scrape out the seeds with a clean spoon and cut the melon into slices or whatever is desired.

-Don’t use dish soap or detergent; cantaloupes can absorb detergent residues.

-Do not allow the rind to touch any part of the edible fruit.

-Melon that isn’t eaten should be peeled, covered and refrigerated.

-Discard any melon that has been at room temperature for longer than 2 hours, or 1 hour when the temperatures are over 90 degrees F.

-Follow these procedures for all melons, no matter where they were grown.