What harmful bacteria is commonly found on cantaloupe?

The correct answer is Salmonella, as it is frequently associated with cantaloupes. This bacterium has been involved in various foodborne illness outbreaks connected to melon consumption. The hard outer rind of cantaloupe can harbor bacteria, and when the rind is cut, these pathogens can be transferred to the edible flesh.

Proper washing and handling of cantaloupe are crucial to minimize the risk of contamination. While Listeria is also a concern for produce, particularly with foods like leafy greens and processed meats, Salmonella's specific association with cantaloupe makes it the most relevant choice in this context. Understanding these specific pathogen interactions is essential for effective produce management and ensuring food safety in a retail environment.