Hundreds of people in the United States and Canada have been affected by a growing outbreak of salmonella poisoning, with at least 10 deaths reported so far. The outbreak has been attributed to contaminated whole and pre-cut cantaloupes.

According to the latest available information, a total of 302 people in the U.S. and 153 in Canada have fallen ill in connection to this outbreak. In the U.S., four individuals have died and 129 have been hospitalized, while in Canada six deaths have been reported, with 53 individuals hospitalized.

The Centers for Disease Control and Prevention (CDC) revealed that the first U.S. case was reported on October 16. The most recent case was detected on November 28. Canadian health officials noted that illnesses occurred between mid-October and mid-November.

In response to the outbreak, the Food and Drug Administration (FDA) issued the first recalls on November 6 in the United States. Since then, several recalls of both whole and cut fruit have taken place. The implicated cantaloupes have been identified as being of the Malichita and Rudy brands, grown in the Sonora area of Mexico. Sofia Produce LLC, operating as TruFresh, and Pacific Trellis Fruit LLC are the importers of these cantaloupes. Over 36,000 boxes or cases of cantaloupe have been recalled thus far.

Mexican health officials have temporarily closed a melon-packing plant linked to the outbreak as of December 15.

It is worth noting that nearly one-third of FDA-regulated human food imported into the U.S. comes from Mexico, with approximately 60% of fresh produce imports originating from there. On average, Americans consume about 6 pounds of cantaloupe per year, according to the U.S. Department of Agriculture.

Authorities in both the U.S. and Canada are actively investigating the source of the contamination. Cantaloupes, due to their rough and bumpy rinds, are susceptible to bacterial contamination. Salmonella bacteria, typically found in animal intestines, can spread to fruit if it comes into contact with animal waste in the field. Contamination can also result from tainted water used in irrigation, cleaning, and cooling processes.

Additionally, poor hygiene practices of workers, presence of pests in packing facilities, and inadequate cleaning and sanitization of equipment can contribute to contamination, as stated by the FDA.

Once cantaloupes are contaminated, the bacteria can thrive in the nutrients present in the rough rinds. If the fruit becomes moldy or damaged, the bacteria can penetrate into the inner layers and flesh. Slicing the fruit, whether done at home, in a grocery store, or a processing plant, can further spread the bacteria.

Health officials advise caution when handling and consuming cantaloupes. They recommend rinsing whole melons with cool water and using a clean produce brush to scrub the surface before drying them completely. Blanching the cantaloupes in hot water for a brief period has also been suggested as a method of reducing contamination. Additionally, researchers at Purdue University have found that diluting vinegar and iodine in water can reduce salmonella contamination on cantaloupe exteriors by 99%.

Efforts to eradicate the contaminated cantaloupes from the market continue as investigators work to determine the exact source of the salmonella outbreak. In the meantime, consumers are urged to prioritize food safety measures and exercise caution to avoid falling ill.

(Note: The information presented is based solely on the provided text)