I came across a news paper article that was titled "Killer cantaloupe, scary sprouts - what to do?"
People should avoid foreign produce, wash and peel your fruit, keep it refrigerated.
Even with the above steps no food will ever be completely free of risk.
Some foods have become so risky that certain people such as children, pregnant women and the elderly may do best to avoid them altogether until growers and the government figure out how to make them safer.
The current cantaloupe outbreak has been tied to just one farm in Colorado, it's at least the 19th outbreak involving that melon since 1984, but it's the first caused by listeria, a germ that likes to be in the refrigerator and thrives in this fruit.
A California farm recalled bags of chopped romaine lettuce on Thursday because of possible Listeria contamination, no illnesses have been reported. The lettuce from True Leaf Farms went to distributors in Oregon and possibly Washington and Idaho.
If you see cantaloupe on a salad bar or at the grocery store and they can't tell you where it was purchased from do not buy it.
The CDC advises that "When in doubt, throw it out," if you can't determine the origin of any cantaloupe.
If you suspect that you have tainted cantaloupe you need to wash the drawer or shelf that the tainted food was on in the fridge with soap and water to make sure other foods don't become contaminated.
SOME SAFETY TIPS FROM THE ARTICLE:
— Shop more often and consume fresh fruits and vegetables within a few days. This gives germs less chance to multiply.
— Scrub your vegetables and fruit under running water to rinse off and dislodge germs. Let it dry, if you cut it while it's still wet, you may be sliding the germs and bacteria from the outer skin into the inside of the fruit (cantaloupe).
— Keep the fridge cold, 40 degrees or lower. Higher than that can let germs grow.
— You are not safer using Organic Produce, Organic just means less pesticide not fewer germs.
— Consider dropping especially risky foods from your diet
Safe handling and cooking can generally keep most foods safe.