TY - JOUR
T1 - An assessment of the microbiological safety of fresh whole-leaf herbs from retail premises in the United Kingdom with a focus on Salmonella spp.
AU - Willis, Caroline
AU - Sadler-Reeves, Lorraine
AU - Elviss, Nicola
AU - Aird, Heather
AU - Fox, A.
AU - Kaye, M.
AU - Depinna, Elizabeth
AU - Lane, C.
AU - McLauchlin, James
N1 - Publisher Copyright:
© 2015 The Society for Applied Microbiology.
PY - 2015/9/1
Y1 - 2015/9/1
N2 - Aims: Fresh herbs have been associated with a number of outbreaks in recent years, in the United Kingdom and elsewhere. A study of fresh herbs was carried out to assess their microbiological safety in relation to Salmonella contamination and levels of Escherichia coli. Methods and Results: Between January and March 2014, 774 samples of ready-to-eat, fresh, whole-leaf herbs were collected from retail premises in the United Kingdom. Overall, Salmonella was detected in nine samples (1·2%). Of these, five were curry leaves. Other herbs contaminated with Salmonella were basil (two samples), walleria (1) and coriander (1). Escherichia coli was detected in 13% of samples, with 11% containing unsatisfactory levels (≥102 g-1). Conclusions: Whilst 88% of samples in this study were of an acceptable microbiological quality, the presence of Salmonella and/or elevated E. coli levels in 12% is a cause for concern. Curry leaves, in particular, had significantly higher rates of contamination with both Salmonella and E. coli than other herbs. Significance and Impact of the Study: This study highlights the potential public health risk associated with the consumption of certain ready-to-eat fresh herbs, and the need for good hygiene practices and effective decontamination procedures during the growth, harvesting and subsequent handling of these products.
AB - Aims: Fresh herbs have been associated with a number of outbreaks in recent years, in the United Kingdom and elsewhere. A study of fresh herbs was carried out to assess their microbiological safety in relation to Salmonella contamination and levels of Escherichia coli. Methods and Results: Between January and March 2014, 774 samples of ready-to-eat, fresh, whole-leaf herbs were collected from retail premises in the United Kingdom. Overall, Salmonella was detected in nine samples (1·2%). Of these, five were curry leaves. Other herbs contaminated with Salmonella were basil (two samples), walleria (1) and coriander (1). Escherichia coli was detected in 13% of samples, with 11% containing unsatisfactory levels (≥102 g-1). Conclusions: Whilst 88% of samples in this study were of an acceptable microbiological quality, the presence of Salmonella and/or elevated E. coli levels in 12% is a cause for concern. Curry leaves, in particular, had significantly higher rates of contamination with both Salmonella and E. coli than other herbs. Significance and Impact of the Study: This study highlights the potential public health risk associated with the consumption of certain ready-to-eat fresh herbs, and the need for good hygiene practices and effective decontamination procedures during the growth, harvesting and subsequent handling of these products.
KW - Curry leaves
KW - Food safety
KW - Fresh herbs
KW - Salmonella
KW - Survey
UR - http://www.scopus.com/inward/record.url?scp=84939572943&partnerID=8YFLogxK
U2 - 10.1111/jam.12855
DO - 10.1111/jam.12855
M3 - Article
C2 - 26010515
AN - SCOPUS:84939572943
VL - 119
SP - 827
EP - 833
JO - Journal of Applied Microbiology
JF - Journal of Applied Microbiology
SN - 1364-5072
IS - 3
ER -