Eat at Your Own Risk
The safer solution: Doyle reports that some producers treat the exterior of melons with steam to kill the bacteria without affecting the inside of the fruit. But there's no way to know if you are getting one of these treated melons. Washing the skin may help, but with so many cracks and crevices in the rind, it's not necessarily an effective solution. You can be careful with the way cut-up cantaloupe is stored (at home or at the store). "Harmful bacteria can thrive and multiply at room temperature," says Doyle, so he recommends steering clear of any cut fruit that isn't kept refrigerated.
The FDA, AS USUAL...who are in bed with the mega corporate food businesses of homogeneity. Both want us to kill any form of REAL food in the end. I will stay happy in my home with all my lacto-fermented goodness and living food.... pathetic article.
If you want real food, you have got to work for it. Pay no attention to this article!
The pasteurization process was originally intended as a way of preventing wine and beer from souring according to Wikipedia. Pasteurization is not intended to kill all pathogens in the foods. Pasteurization reduces the number of pathogens so it's less likely to cause disease. Pasteurization of milk eliminates the spread of diseases such as diphtheria, tuberculosis, and brucellosis (a disease that primarily infects cattle but may rarely infect humans), through contaminated milk.
And, as the point was made; it's not the food we need to worry about, it's the handling; with the exception being the egg where the infection can come from within.
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