What bacteria is commonly associated with melons?

Salmonella is commonly associated with melons, particularly because it can contaminate the fruit through various means, such as contact with contaminated water, soil, or during handling and transportation. Melons, especially those that are consumed raw, can serve as a vehicle for Salmonella if not properly washed or handled. The bacteria can reside on the rind and be transferred to the flesh when cut. Because melons are often eaten without cooking, any contamination poses a higher risk of causing foodborne illness.

In contrast, while Escherichia coli, Listeria monocytogenes, and Campylobacter are significant concerns for various food items and can cause foodborne illnesses, they are not specifically noted for being predominantly associated with melons in the same manner as Salmonella. Each of these pathogens has its own primary sources and food associations, such as Listeria often being linked to deli meats and dairy products, E. coli being related to undercooked beef and unpasteurized milk, and Campylobacter being associated with poultry. This delineation helps highlight why Salmonella is particularly relevant when discussing the safety of melons.