WASHINGTON -- People should throw away cantaloupes from a Honduran manufacturer believed to be linked to a salmonella outbreak, the government said Saturday.

The Food and Drug Administration issued the alert for the melons from Agropecuaria Montelibano.

Some 50 people across 16 states and nine people in Canada have fallen ill after eating the melons. There haven't been any deaths, but the Food and Drug Administration said 14 people have been hospitalized.

Grocers are advised to remove them from their stock, while people are advised to check with stores to see if any recently purchased cantaloupes came from Honduras.

The government also is seeking to detain all cantaloupes shipped to the United States by Agropecuaria Montelibano.

The FDA said it was taking this step while it continues to investigate the outbreak with the Centers for Disease Control and Prevention and individual states.

Symptoms of foodborne salmonella infection include nausea, vomiting, fever, diarrhea, and abdominal cramps.

In persons with poor health or weakened immune systems, salmonella can invade the bloodstream and cause life-threatening infections. Individuals who have recently eaten cantaloupe and experienced any of these symptoms should contact their health care professional.

The 16 states which have reported illnesses are Arizona, California, Colorado, Georgia, Illinois, Missouri, New Jersey, New Mexico, New York, Ohio, Oklahoma, Oregon, Tennessee, Utah, Washington and Wisconsin.

The FDA recommends that consumers take the following steps to reduce the risk of contracting Salmonella or other foodborne illnesses from cantaloupes:

- Purchase cantaloupes that are not bruised or damaged. If buying fresh-cut cantaloupe, be sure it is refrigerated or surrounded by ice.

- After purchase, refrigerate cantaloupes promptly.

- Wash hands with hot, soapy water before and after handling fresh cantaloupes.

- Use clean cutting surfaces and utensils when cutting cantaloupes. Wash cutting boards, countertops, dishes, and utensils with hot water and soap between the preparation of raw meat, poultry, or seafood and the preparation of cantaloupe.

- If there happens to be a bruised or damaged area on a cantaloupe, cut away those parts before eating it.

- Leftover cut cantaloupe should be discarded if left at room temperature for more than two hours.

- Use a cooler with ice or use ice gel packs when transporting or storing cantaloupes outdoors.

Additional Resource:

• FDA