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More Than 98% of Fresh Leafy Herbs Tested Negative for Bacterial Pathogens and Generic E. coli

CFIA tests over 1,200 fresh leafy herbs

OTTAWA, ONTARIO -- (Marketwired) -- 05/13/14 -- Canadian Food Inspection Agency

As part of the Canadian Food Inspection Agency's (CFIA) routine testing of various food products, a study released today found that more than 98 per cent of fresh leafy herbs sampled in 2009/2010 were not contaminated with bacterial pathogens or generic E. coli, an indicator of fecal contamination that does not cause illness, and were safe for human consumption.

In 2009/2010, the CFIA began a four-year microbiological plan and analyzed 1,224 domestic and imported fresh leafy herbs for bacterial pathogens Salmonella, Shigella, E. coli O157:H7, and E. coli O157:NM, as well as generic E. coli.

Salmonella was detected in one sample and high levels of generic E. coli were confirmed in the other eight samples. Shigella, E. coli O157:H7, and E. coli O157:NM were not detected in any of the herb samples.

All unsatisfactory samples were subject to food safety investigations. A recall was issued to companies for one product that never reached store shelves. However, no illnesses were associated with consumption of any of the products.

The overall finding of this survey suggests that the vast majority of fresh leafy herbs in the Canadian market are produced and handled under good agricultural and manufacturing practices. However, contamination of herbs with bacterial pathogens could sporadically occur. Consumers should follow these safety tips when choosing to purchase and consume fresh leafy herbs at HealthyCanadians.gc.ca.

Quick Facts


--  Salmonella, Shigella and E. coli O157 are bacteria that can cause
    foodborne illness. Fresh produce including herbs, can occasionally
    become contaminated with these harmful bacteria at various stages of
    their production. Generic E. coli are harmless bacteria found in human
    and animal intestines. Its presence in food is often used as an
    indicator of faecal contamination, which can suggest inadequate
    agricultural and/or sanitation practices along the food production
    chain.

--  In recent years, leafy herbs have been reported to be responsible for a
    number of global outbreaks of foodborne illness. Based on this and other
    factors, the CFIA identified leafy herbs as one of the priority
    commodity groups of fresh fruits and vegetables for enhanced
    surveillance.

--  The CFIA's four-year microbiological targeted survey plan (2009/10 -
    2012/13) includes the collection and testing of 5,000 herb samples for
    the presence of pathogens of concern in leafy herbs available to
    Canadians at retail. Further results will be released as lab tests are
    analyzed.


Related Products

2009-2010 Pathogens and Generic E. coli in fresh leafy herbs

Associated Links

Chemical Residues / Microbiology Targeted Surveys

Contacts:
Michael Bolkenius
Press Secretary
Office of the Minister of Health
613-957-0200

Media Relations
Canadian Food Inspection Agency
613-773-6600

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