I learned something very important about cantaloupe and eggs in my food safety and sanitation class. There have been stories about getting salmonella from these things, and these are ways to help avoid it.
The salmonella is usually on the outside of the melon, and it needs to be washed before cutting into it. As the knife blade cuts through the rind, it picks up the pathogen and brings it inside to the fruit.
For eggs, salmonella can also on the outside; wash your hands and try not to let the shells and yolks/whites touch. It is also possible for an infected hen to pass salmonella to the inside of the egg. For these reasons you should always cook your eggs thoroughly or use pasteurized.
