The U.S. Food and Drug Administration (FDA) recently published their findings on a sampling project for foodborne pathogens in fresh herbs using basil, cilantro, and parsley, especially Cyclospora in Fresh Herbs.
This “sampling assignment” was a part of the FDA Food Safety Modernization Act (FSMA) that provides the agency with “additional authority” to help prevent foodborne illnesses before they occur. To achieve this, in 2013 the agency updated its sampling strategy to focus more on collecting larger sets of samples.
This project was designed to understand and prevent “the prevalence of contamination, identify common contributing factors, such as origin, and implement measures to prevent contamination by pathogens.”
This recent sampling assignment to detect foodborne pathogens in fresh herbs was initiated in 2017. It was meant to test fresh cilantro, parsley, and basil for commonly associated pathogens.
The agency selected Cyclospora cayetanensis, Salmonella, and Shiga toxin-producing Escherichia coli (STEC).
Sampling was planned to take place between September 2017 and September 2021. However, delays associated with the COVID pandemic interrupted the process.
During the spring of 2020, the FDA paused sampling efforts. Sampling resumed in January 2021 and continued until September 2021.
Why did the agency select basil, cilantro, and parsley for this project?
They were not decided at random. These three herbs have been involved in several outbreaks, resulting in over a thousand illnesses.
Cilantro was implicated in at least three outbreaks in the United States between 2000 and 2016. Since 2017, the herbs selected have been attributed to at least six additional outbreaks involving Cyclospora cayetanensis or Salmonella bacterial species.
Together, these outbreaks sickened more than 1,200 people, resulting in at least 80 hospitalizations.
Following the multi-state investigation of Cyclospora illnesses linked to imported fresh basil in 2019, the agency took a closer look at that foodborne pathogen.
Fresh herbs, like basil, cilantro, and parsley seem more susceptible to contamination. These crops grow low on the ground and have an increased risk of irrigation water splashing off the soil and onto the leaves. Other common processing activities promote contamination of foodborne pathogens in fresh herbs apply to these plants as well.
These herbs are commonly hand-picked and/or processed since harvest machinery can damage the fragile crop. Additionally, multiple harvests for each of these herbs increase the risk of contamination. Every time farm workers or equipment enter the growing field, contamination risks increase.
Basil is a member of the mint family. This annual herb is planted again each year and is grown in spaced rows. Each plant can undergo multiple cuttings, allowing for multiple harvests throughout the growing season. Basil can be grown domestically or imported from Colombia, Ecuador, Israel, Mexico, Peru, and other countries.
Cilantro, also known as coriander, is an annual herb planted each year. It is often grown along with carrots, celery, and parsley. Once established, cuttings are taken. Additional cutting can be taken within 30 days, allowing for two to three harvests per growing season. Cilantro is often sold as a “bunched product” where plants are cut just below or slightly above the soil line, formed into bunches, and tied or banded for sale.
Cilantro grows year-round in California, Arizona, Florida, and Texas. The biggest commercial importer of cilantro in the United States is Mexico.
Parsley is in the same family as cilantro and grown as an annual herb planted each year. The most common varieties include curly and flat leaf. Parsley is grown year-round in California, Arizona, and Florida.
Almost as important as deciding which type of products to sample, the agency then decided where to collect these samples.
A variety of samples were chosen from various points in the distribution chain.
Imported samples were selected at points of entry, importer warehouses, and storage facilities.
Domestic samples were selected at packinghouses, distribution facilities, wholesalers, and retail locations.
To avoid ambiguity of samples, retail samples were collected from refrigerated storage at grocery stores to eliminate potential cross-contamination from consumer handling.
The results were troubling. Basil appeared to be the worst offender, parsley had the cleanest samples, and cilantro fell between them.
Cyclospora cayetanensis was detected in 11 of the 120 basil samples, presenting an estimated prevalence of 9.2% for Cyclospora cayetanensis in basil.
Salmonella bacterial species were detected in 7 of the 248 basil samples, presenting an estimated prevalence of 2.8% for Salmonella in basil.
The FDA detected STEC in none of the 242 basil samples.
Cyclospora cayetanensis was detected in 7 of the 553 cilantro samples, presenting an estimated prevalence of 1.3% for Cyclospora cayetanensis in cilantro.
Salmonella bacterial species were detected in 8 of the 849 cilantro samples, presenting an estimated prevalence of 0.9% for Salmonella in cilantro.
STEC was detected in 1 of the 849 cilantro samples, presenting an estimated prevalence of 0.1% for STEC in cilantro.
The FDA detected Cyclospora cayetanensis in none of the 139 parsley samples.
Salmonella bacterial species were detected in 2 of the 261 parsley samples, presenting an estimated prevalence of 0.8% for Salmonella in parsley.
The FDA detected STEC in none of the 259 parsley samples.
Each time the FDA detected a positive sample, the responsible firm was notified. The agency worked with its owners or management to take appropriate action, in some cases resulting in recalls. The agency followed up where appropriate to help correct and prevent the contamination risk.
The FDA refused to admit 20 imported shipments associated with positive pathogen testing results and placed those firms on the appropriate import alert list, requiring them to implement additional controls for future entries.
The FDA cannot test every product for every potential pathogen. While fresh basil, cilantro, and parsley consumed in the United States are generally safe, they are not without potential contamination hazards.
This, combined with many fresh herbs not undergoing a heating or “kill step” prior to consuming, consumers should take additional steps to reduce the incidence of foodborne illness by reducing foodborne pathogens in fresh herbs at home.
The FDA recommends that consumers store herbs in a clean refrigerator set to 40° F or lower, away from raw meat and its juices.
Be sure to wash all produce, including herbs, thoroughly under running water before preparing or eating it.
Wash your hands before and after handling, cooking, and eating to reduce the risk of foodborne illness.
If you’d like to know more about food safety topics in the news, like “FDA Releases Summary Report of Foodborne Pathogens in Fresh Herbs,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)
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