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Outbreaks of foodborne illness resulting from consumption of contaminated fresh juices continue to occur worldwide. Between 1974 and 2014, fresh juices were involved in at least 48 foodborne illness outbreaks involving bacteria (Salmonella, Shigella flexneri, Shiga-toxin-producing Escherichia coli including groups O157 and O111 STEC, and enterotoxigenic E. coli), viruses (norovirus genotype II, hepatitis A virus), or protozoa (Cryptosporidium and Trypanosoma cruzi) as etiologic agents. Most of these outbreaks were linked to fresh-squeezed orange or apple juice, while outbreaks caused by T. cruzi were linked to fresh juice made from various exotic fruits. The sources of pathogens causing outbreaks in fresh-squeezed juice include animal feces contaminating the raw fruits or vegetables used for juice making, contaminated water used in the process, unsanitary equipment and utensils used in juice extraction and serving, and food handlers. These pathogens may be internalized into the fruits used to obtain juice, and survive despite the natural acidity of some fruit juices. Therefore, more effective strategies for reducing pathogens potentially present in fresh-squeezed juices should be applied. These strategies include the use of nondamaged raw materials, implementation of Good Manufacturing Practices during processing, and the implementation of an HACCP plan when possible.

Publisher Summary Melons, especially cantaloupes (netted), have become a recurrent source of pathogens causing outbreaks of foodborne disease, especially Salmonella infection. This chapter discusses information related to foodborne disease outbreaks linked to melons, contamination sources and mechanisms of melon contamination, and possible mitigating strategies to reduce the risk of illness associated with consumption of melons. The main sources of contamination in cantaloupes are water for irrigation or preharvest practices and postharvest management, worker activities, organic fertilizer, animal or human feces, and equipment and installations. Once a melon is contaminated, it is difficult to remove or to kill a pathogen. Therefore, prevention of microbial contamination at all steps from production to distribution is widely favored over treatments to eliminate contamination after it occurred. The melon packing process is the main point where fecal contamination might be introduced postharvest and where most opportunities are provided for spreading and increasing levels of contamination with human pathogens that originated in the field. Unsatisfactory postharvest handling and kitchen practices can also increase the risk of contamination of the edible portion of cantaloupes. As far as prevention and remedial measures are concerned, Good Agricultural Practices, together with postharvest disinfection and introduction of further pathogen reduction strategies during packing, fresh-cut processing, and marketing, can be linked concurrently in a holistic approach to food safety.