Final answer:
To reduce the risk of foodborne illness from cantaloupes, wash hands regularly, rinse the cantaloupes thoroughly, avoid cross-contamination by using clean utensils, and properly store and rotate food. Cooking food to the correct internal temperature can also kill harmful bacteria.
Step-by-step explanation:
To reduce the risk of foodborne illness from cantaloupes with their netted surface that may trap bacteria, it's important to implement several strategies. Firstly, practicing regular handwashing is crucial before handling any food, including cantaloupes. Ensuring that cantaloupes are thoroughly rinsed before consumption can help remove bacteria from the surface. Also, avoid cross-contamination by using separate cutting boards and knives for fruits and vegetables and for raw meats and poultry, or ensure they are cleaned properly in between uses.
When storing or preparing foods, ensure that perishable items are kept separate, and keep an eye on the storage life of foods in your refrigerator. It's essential to rotate your pantry stock and consume older items first, making sure that none of the foods have expired. Although cantaloupes are often eaten raw, make a habit of cooking foods to an internal temperature of at least 74 degrees C (165 degrees F) to kill most bacteria that can cause illnesses.
Remember, proper food safety practices at home are fundamental in preventing foodborne diseases, particularly with foods like cantaloupes that have surfaces prone to bacterial attachment.