An assessment of the microbiological safety of fresh whole-leaf herbs from retail premises in the United Kingdom with a focus on Salmonella spp.

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. 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 (≥10(2) g(-1)). 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. 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.

Willis C ，Sadler-Reeves L ，Elviss N ，Aird H ，Fox A ，Kaye M ，de Pinna E ，Lane C ，McLauchlin J ... -  《-》

Microbiological study of fresh herbs from retail premises uncovers an international outbreak of salmonellosis.

Elviss NC ，Little CL ，Hucklesby L ，Sagoo S ，Surman-Lee S ，de Pinna E ，Threlfall EJ ，Food, Water and Environmental Surveillance Network ... -  《-》

Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom.

Sagoo SK ，Little CL ，Greenwood M ，Mithani V ，Grant KA ，McLauchlin J ，de Pinna E ，Threlfall EJ ... -  《-》

Imported edible leaves collected at retail sale in England during 2017 with an emphasis on betel and curry leaves: microbiological quality with respect to Salmonella, Shiga-toxin-producing E. coli (STEC) and levels of Escherichia coli.

To investigate the microbiological quality of imported fresh leaves on retail sale during 2017 with respect to Salmonella, Shiga-toxin-producing Escherichia coli (STEC) and levels of E. coli. Two hundred and seventy-nine samples of imported edible leaves (69 banana, 77 betel, 118 curry and 15 other types) were tested. Salmonella spp. were confirmed by whole-genome sequencing and isolated from 44 samples, 26% from curry leaves, 14% from betel and 2·4% from all other leaf types: 80% of all samples contained ≥102 , 44% ≥103 and 22% ≥104 CFU of E. coli CFU per g. All samples where Salmonella were detected also yielded ≥20 CFU of E. coli/g. 54 samples were tested for STEC which was detected in six samples and isolated from three: one was identified as STEC O157:H7. This report further highlights an ongoing problem of Salmonella contamination of imported fresh edible leaves. Among all food tested by Public Health England (approximately 11 000 per annum), curry leaves were the herb most commonly contaminated with Salmonella, and betel leaves were the most commonly contaminated ready-to-eat food. The high proportion with unsatisfactory E. coli levels and the detection of STEC suggests risks of contamination by multiple enteric pathogens.

McLauchlin J ，Aird H ，Charlett A ，Chattaway M ，Elviss N ，Hartman H ，Jenkins C ，Jørgensen F ，Larkin L ，Sadler-Reeves L ，Willis C ... -  《-》

Assessment of the microbiological safety of edible dried seeds from retail premises in the United Kingdom with a focus on Salmonella spp.

Willis C ，Little CL ，Sagoo S ，de Pinna E ，Threlfall J ... -  《-》