Contents

10.1 Introduction 231

10.2 Microflora of Melons 232

10.2.1 Spoilage Organisms 233

10.2.2 Human Bacterial Pathogens 233

10.3 Factors Contributing to Melon Contamination 234

10.3.1 Preharvest and Harvest Conditions 234

10.3.2 Postharvest Conditions 235

10.3.3 Mode of Microbial Attachment to Melons 236

10.4 Efficacy of Conventional Washing 237

10.4.1 Washing in the Packinghouse 237

10.4.2 Laboratory-Scale Washing Studies 237

10.5 Novel Disinfection Treatments 239

10.5.1 Hydrogen Peroxide 239

10.5.2 Hot Water 240

10.5.3 Steam 241

10.5.4 Other 242

10.6 Issues with Fresh-Cut Melons 242

10.6.1 Transfer of Bacteria from Rind to Flesh 243

10.6.2 Outgrowth on Flesh 243

10.6.3 Suppression of Outgrowth 244

10.7 Methodology for Microbiological Evaluation of Melons 244

10.8 Research Needs 246

References 247

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