Food safety question

[spinbaby]

I bought a cantaloupe three days ago and set it on the kitchen counter with intentions of cutting it up that day, but with one thing and another, I didn’t get to it. This morning I noticed that one end of the cantaloupe had gone soft, so I cut off the soft end, diced up the rest of it, and stashed it in the fridge. Now I’m having second thoughts because I remember from a long-ago food safety class that melon is a frequent cause of food poisoning. What are your thoughts?

[Chainfire]

1. I wouldn't worry about being overripe, but are you aware that there was a recent warning

Of the melons from a certain lot being contaminated with Salmonella? When in doubt, throw it out.

[spinbaby]

6. I just looked up cantaloupe and salmonella

Apparently visible signs of decay are a danger sign. My melon was soft on one end, so I’m putting it on the compost. Let the raccoons risk salmonella.

[Freethinker65]

2. Any contamination is usually on the outside of the melon.

It will get introduced to the melon from contact with the knife as you cut through it. Best to rinse the melon off prior to cutting (tho I admit I usually forget to do this). As for rotting, or over ripe areas, I hate the idea of wasting food, so will cut away the bad areas and eat the rest.

[Emile]

3. +1

[MOMFUDSKI]

4. I think there was a recent warning

about contaminated ‘loupe and that even thorough washing didn’t help. Check it out before you eat it

[Rebl2]

5. There were

cantaloupe that were recalled recently. Don’t know all the states affected by recall- my state was one of them. Also melon’s can be contaminated by bacteria as they grow from water used for irrigation on the inside and outside-at least that is what I read and heard.