Table 2.

Characteristics of Melon-Associated Outbreaks by Melon Type—United States, 1973–2011

	Cantaloupe		Watermelon		Honeydew		All melons
	n	(%)	n	(%)	n	(%)	n	(%)
Etiology (no. with information)	19 outbreaks		13 outbreaks		2 outbreaks		34 outbreaks
Salmonellaa	11	(58)	7	(54)	1	(50)	19	(56)
Norovirusb	3	(16)	2	(15)	0	(0)	5	(15)
Unknown	2	(11)	1	(8)	0	(0)	3	(9)
Campylobacter jejuni	1	(5)	1	(8)	0	(0)	2	(6)
Shiga toxin–producing Escherichia coli	1	(5)	1	(8)	0	(0)	2	(6)
Aldicarb (pesticide)	0	(0)	1	(8)	0	(0)	1	(3)
Listeria monocytogenes	1	(5)	0	(0)	0	(0)	1	(3)
Shigella sonnei	0	(0)	0	(0)	1	(50)	1	(3)
Locations of food preparation (no. with information)	17 outbreaks		10 outbreaks		2 outbreaks		29 outbreaks
Multiple locationsc	9	(53)	2	(20)	1	(50)	12	(41)
Restaurant	3	(18)	2	(20)	1	(50)	6	(21)
Grocery store	2	(12)	2	(20)	0	(0)	4	(14)
Private home	2	(12)	1	(10)	0	(0)	3	(10)
Institution	0	(0)	2	(20)	0	(0)	2	(7)
Catered event or picnic	1	(6)	1	(10)	0	(0)	2	(7)
Point of contamination (no. with information)	19 outbreaks		13 outbreaks		2 outbreaks		34 outbreaks
Unknown	6	(32)	7	(54)	1	(50)	14	(41)
Production	10	(52)	2	(15)	1	(50)	13	(38)
Point of service	3	(16)	4	(31)	0	(0)	7	(21)

^aSerotypes were Poona (four outbreaks), Javiana (four), Newport (two), and Chester, Oranienburg, Saphra, Litchfield, Saintpaul, Typhimurium, Panama, Uganda, and Anatum (one each).

^bAll laboratory-confirmed except one suspected norovirus outbreak.

^cFood served at more than one location.