OWENSVILLE, Ind. — A salmonella outbreak in cantaloupes has impacted the melon industry in southwestern Indiana. More than a dozen people have been sickened in Indiana from contaminated cantaloupes, roughly 150 nationwide and two deaths in Kentucky are related to the outbreak, according to the Indiana State Department of Health (ISDH).

When the outbreak was announced earlier this month, the farm of origin wasn’t named because officials wanted to make sure the cantaloupes weren’t coming from more than one farm. The publicity only stated the tainted cantaloupes came from southwestern Indiana.

“It’s definitely affecting sales because people are afraid, and fear takes over,” said Marvin Holstine, who owns The Produce Patch farmers market in Washington, Ind., with his wife, Amy. “When something like this happens everybody gets scared, and they don’t know what to do. Bad news travels far and fast.”

ISDH continues to work with other state health departments, the Centers for Disease Control and Prevention and the U.S. Food and Drug Administration (FDA) to investigate the incidents and determine if there are multiple sources. But on Aug. 22, the FDA announced a recall of cantaloupes from Chamberlain Farms of Owensville, in Gibson County, associated with the salmonella outbreak.

The farm voluntarily withdrew its cantaloupes from the market and stopped shipments. Cantaloupes from other farms have not been recalled, but it may be too late for southwestern Indiana’s cantaloupe producers. Daviess County agriculture and natural resources extension educator Scott Monroe said his take on the situation is the state’s cantaloupe market is done for the year. “We’re seeing a reduced market,” he said. “At Daviess County Produce Auction, cantaloupe went from 50 cents to 25 cents. I don’t think we’ve seen prices like that since the 1970s.”

Monroe and Purdue University specialists, who put together a Q&A sheet to guide consumers, said shoppers shouldn’t be concerned about buying cantaloupes from other producers. They suggest asking where cantaloupes were grown before buying just to be sure they’re not from Chamberlain Farms. In Daviess County, Holstine said they’ve been selling cantaloupes raised by local growers all season and have had no problems. He said produce farmers attend conferences in the off-season and educate themselves on issues such as food safety, and most produce is washed when it leaves the field. “Most everybody who raises it washes and sanitizes it,” he said, adding that consumers don’t think twice about purchasing produce that may come from Mexico or Central America to area grocery stores in winter months. Holstine said the U.S. food supply is the safest in the world.

Monroe is on a Purdue Cooperative Extension Service food safety action team that focuses on training growers and other educators in ways to reduce the risk of microbial contamination in produce. He said salmonella is bacteria found in soil and the digestive tracts of animals, among other places. Produce also could be contaminated during or after harvest through contact with a person, equipment or water that was contaminated with salmonella, according to Purdue’s Q&A sheet.

“There are over 2,500 types salmonella in the environment naturally,” Monroe said. “Some are more pathogenic than others.” He said the netting on cantaloupe can trap the bacteria. Even though the rind is removed before eating, cutting-contaminated cantaloupe can transfer salmonella and dirt from the outer rind into the flesh on the knife blade.

Purdue specialists suggest following recommended practices for washing, handling and storing cantaloupe before eating it. They advise cutting away any damaged or bruised areas, as with any other fruit, and washing cantaloupe thoroughly under running water before cutting and eating. Washing with soap or detergent or using commercial produce washes is not recommended. Scrub the rind with a clean produce brush before cutting, and then dry the cantaloupe with a clean cloth towel or paper towel to further reduce bacteria that may be present.

Anyone who has a cantaloupe from Chamberlain Farms should not eat it or feed it to animals. The cantaloupe should be placed in a plastic bag and put in a sealed trashcan so animals can’t get to it. Symptoms of salmonella infection include diarrhea, abdominal cramps and fever that can begin anywhere from 12-72 hours after infection. Illness can last 4-7 days. Most people recover without treatment, but some may require hospitalization and treatment with antibiotics. Salmonella infection may be fatal among the elderly, infants or people with impaired immune systems.

Purdue’s Q&A guide, which will be updated as needed, is available online at https://ag.purdue.edu/hla/fruitveg/Documents/outbreak2012/SalmonellaQA.pdf

“There are cantaloupes, watermelons and specialty melons grown across Indiana, sold at farm stands, farmers’ markets, produce auctions and grocery stores and enjoyed by many as part of a healthy diet,” said extension horticultural specialist Liz Maynard. “We want to make it easy for individuals and businesses to get the latest information that will help everyone stay healthy and continue to enjoy Indiana melons.”