Cantaloupe
Also known as: cantaloupe melon
Cantaloupe is a hydrating, low-calorie fruit and a notable source of vitamin C, vitamin A (beta-carotene), and potassium. The principal historical concern is foodborne illness (Salmonella, Listeria) from cross-contamination of the rind during slicing — FDA has issued safe-handling guidance addressing this risk.
What it is
Cantaloupe (Cucumis melo var. cantalupensis or var. reticulatus) — a netted-rind, orange-fleshed melon.
Fresh fruit consumed as is or used in fruit cups, beverages, and prepared foods.
Why it's flagged
- surface contamination / Salmonella & Listeria risk if rind not washed before cutting
What regulators actually say
"Wash all melons under running water before cutting. Scrub the surface with a clean produce brush even if you plan to peel the melon, since bacteria on the outside of the melon can spread to the inside when it is cut."
"21 CFR Part 112 — Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption."
Regulatory status
United States — FDA
Whole fruit; permitted. Subject to FDA Produce Safety Rule (21 CFR 112).
European Union — EFSA
Traditional fruit; permitted food.
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