The FDA initiated a sampling assignment in 2017 to collect fresh cilantro, parsley, and basil. The samples collected were tested
for Cyclospora cayetanensis, Salmonella, and Shiga toxin producing E. coli (STEC). The assignment was undertaken to estimate the prevalence of these pathogens in the three types of fresh herbs and to take follow-up actions in the case of pathogen findings, as warranted. The agency also sought to determine if there were common factors associated with positive findings (such as by origin).
The FDA anticipated that the assignment would take about two years to complete. However, due to the COVID-19 pandemic, the FDA paused its sampling of fresh herbs in the spring of 2020. The sampling resumed in January 2021 and the collection and testing of samples concluded in September 2021.
The FDA collected fresh raw basil, cilantro, and parsley samples from various points in the distribution chain. Imported fresh herbs were collected at ports of entry, importer warehouses, and other storage facilities. Domestic samples were collected at packinghouses, distribution facilities, wholesalers, and retail locations. Agency field staff collected retail samples from refrigerated storage at grocery stores, prior to consumer handling.
The FDA detected C. cayetanensis in 11 of the 120 basil samples, 7 of the 553 cilantro samples, and none of the 139 parsley samples, an estimated prevalence of 9.2% for basil, 1.3% for cilantro, and 0% for parsley. The agency detected Salmonella spp. in 7 of the 248 basil samples, 8 of the 849 cilantro samples, and 2 of the 261 parsley samples, an estimated prevalence of 2.8% for basil, 0.9% for cilantro, and 0.8% for parsley. The FDA detected STEC in none of the 242 basil samples, 1 in 849 cilantro samples, and none of the 259 parsley samples, an estimated prevalence of 0% for basil, 0.1% for cilantro, 0% for parsley.
Upon detection of a positive sample, the FDA notified the responsible firm and worked with its owners or management to take appropriate action to safeguard public health. Follow-up activities included measures to correct and prevent contamination and, where applicable, remove violative food from the market.
Four product recalls were initiated for domestic samples that tested positive for a target pathogen. The FDA refused to admit 20 imported shipments associated with positive findings and placed the responsible
firms and product on Import Alert 99-23 and/or Import Alert 99-35, thereby requiring additional controls
for future entries.
The agency analyzed the Salmonella spp. and STEC detected in fresh basil, cilantro, and parsley samples to identify their genetic patterns and determined whether those pathogens may be linked to human illness. The isolates from twelve of the fresh herb samples obtained by the FDA were a genetic match to clinical isolates, but there was no epidemiological evidence that the product corresponding to the samples were the source of illness. Country of origin and seasonality did not impact prevalence.
The findings of this assignment affirm that pathogens may be present in fresh basil, cilantro, and parsley and so underscore the need for food safety prevention measures. The FDA encourages industry to ensure its compliance with the agency’s Produce Safety Rule, Preventive Controls for Human Food Rule, and FSMA Final Rule on Requirements for Additional Traceability Records for Certain Foods, as applicable. Similarly, importers of these foods should ensure their compliance with the FDA’s Foreign Supplier Verification Programs Rule.
These and other fresh herbs may not undergo a lethal treatment prior to consumption. The
FDA recommends that consumers store perishable vegetables like herbs in a clean refrigerator at a
temperature of 40°F or below and wash all produce thoroughly under running water before preparing
and/or eating.