"No Record of Import for Mexican Melons Causing Deaths in the US"

MFDS bans import of Mexican melons
Only melons from the US, Japan, and New Zealand allowed

In the United States, two deaths have occurred after consuming Mexican cantaloupe melons, and the Ministry of Food and Drug Safety (MFDS) has stated that these melons are not imported into South Korea.

Cantaloupe Melon [Photo by Yonhap News]

According to Yonhap News and others on the 27th, MFDS spokesperson Jang Min-su said in an online regular briefing, "There have been no import records of Mexican melons in the past three years." The MFDS explained that under the Plant Protection Act, Mexican melons have never been imported into the country.

Spokesperson Jang also added, "Only melons from the United States, Japan, and New Zealand are imported into South Korea."

Earlier, on the 25th (local time), the U.S. Centers for Disease Control and Prevention (CDC) announced that Salmonella bacteria, which cause food poisoning, were detected in some Mexican cantaloupe melons. After consuming these melons, two people died in Minnesota, and 99 people across 32 states showed symptoms of food poisoning, with 45 cases requiring hospitalization.

Symptoms of Salmonella infection usually appear between 6 hours and 6 days after the bacteria enter the body. Therefore, authorities believe the actual number of patients is likely much higher than reported.

The CDC stated that the fruit distributor is conducting a nationwide recall and released a list of brands of the affected melons. The recalled melons have stickers labeled "Malichita" or "Rudy," with small print indicating "Product of Mexico."

Salmonella infection causes symptoms such as fever, diarrhea, abdominal pain, and stomach cramps. Healthy adults typically recover within 4 to 7 days, but infants, the elderly, and immunocompromised patients may experience severe symptoms requiring treatment or hospitalization.

Salmonella bacteria primarily proliferate in undercooked meat, but recently, they have also been detected in various foods such as chopped onions, sprouts, cookie dough, and peanut butter.