'Kandy' cantaloupe sold in Texas recalled for possible salmonella contamination

Cantaloupe under the brand name " Kandy " has been recalled in five states.

The Food and Drug Administration said cantaloupes being sold in grocery stores are being recalled due to salmonella contamination.

On Sept. 6, the FDA announced the recall of 224 cases of whole cantaloupe from Eagle Produce LLC of Scottsdale, Ariz.

The recall follows a salmonella outbreak linked to cantaloupe last year that resulted in at least six deaths and hundreds of illnesses across the U.S. and Canada , according to the Centers for Disease Control and Prevention.

More: CDC says egg recall linked to salmonella contamination. Are there any outbreaks in Texas?

This latest recall was prompted by routine sample testing by Michigan state health officials, who detected salmonella in cantaloupe sold at various retail distributors. As of late last week, no illnesses related to the cantaloupe had been reported to the FDA.

Here is what to know about the recall:

What brand of cantaloupe is being recalled?

According to the FDA, cantaloupe branded as "Kandy" and distributed in five states Aug. 13-17 is part of the recall.

The product has a UPC label of 4050, displayed on a red, black and white sticker, with the lot code 846468.

What states are affected by the cantaloupe recall?

Cantaloupes sold in these states are being recalled:

• Michigan
• Missouri
• Ohio
• Texas
• Virginia

I bought cantaloupe. What should I do with it?

Due to possible salmonella contamination, consumers who bought the recalled cantaloupe should toss it instead of eating it.

What is salmonella? What are salmonella symptoms?

Salmonella is a type of bacteria that can cause an infection called salmonellosis. It is commonly found in contaminated food or water, particularly in raw or undercooked meat, poultry, eggs, and sometimes fruits and vegetables. People infected with salmonella typically experience symptoms such as diarrhea, fever, abdominal cramps and vomiting, usually within six hours to six days after exposure.

Most healthy people recover without treatment, but severe cases can occur, especially in young children, elderly people and those with weakened immune systems. In such cases, hospitalization and antibiotics may be required. Preventing salmonella infection involves proper food handling, cooking and hygiene practices.

Food handling tips to prevent salmonella infection

Here are food safety guidelines from the CDC to follow:

• Wash your hands, utensils, and surfaces often.
• Keep food that won’t be cooked separate from raw meat, poultry and seafood.
• Use a food thermometer to make sure you have cooked your food to a temperature high enough to kill germs.
• Refrigerate perishable food (food that goes bad) within two hours. If the food is exposed to temperatures above 90° (such as in a hot car or at a picnic), refrigerate it within one hour. Thaw food in the refrigerator, not on the counter.

USA TODAY staff writer Natalie Neysa Alund contributed to this report.

This article originally appeared on Austin American-Statesman: 'Kandy' cantaloupe sold in Texas recalled for possible salmonella contamination