FDA released preliminary results of testing fresh herbs and processed avocados. Although the levels of contamination are low, one would need to consider these as hazards as a risk when conducting the hazard analysis for these items.
Fresh cilantro, parsley and basil are typically eaten without having undergone a ‘kill step,’ such as cooking, to reduce or eliminate bacteria. These herbs are grown low to the ground and therefore are susceptible to contamination (e.g., from irrigation water splashing off the soil).
From 1996 to 2015, the FDA reported nine outbreaks linked to basil, parsley and cilantro, which resulted in 2,699 illnesses and 84 hospitalizations. Four of the outbreaks were linked to basil, three to cilantro, and two to parsley. Of those same nine outbreaks, seven were attributed to Cyclospora cayetanensis; one was attributed to E. coli O157:H7; and one was attributed to Shigella sonnei. T
Preliminary Findings - The following figures summarize the interim sampling results. As the testing is still underway, no conclusions can be drawn at this time.
Domestic Fresh herbs -
Salmonella 4 positive of 742 samples (0.5%)
E. coli O157:H7 - No positives from 746 samples
Shiga toxin-Producing E.coli, - 4 of 742 but these strains were determined to be non-pathogenic.
Cyclospora - 4 positive from 442 samples (0.9%)
Imported Fresh herbs -
Salmonella - 9 positive rom 459 samples (2.0%)
E. coli O157:H7 - No positives from 468 samples
Shiga Toxin-producing E. coli - 5 positive from 463 although strains were determined to be non-pathogenic.
Cyclospora - 12 positive from 224 samples (5.4%)
"Avocados have a high lipid and moisture content, low carbohydrates, and non-acidic pH level, which can make them a favorable growth medium for harmful bacteria. Processed avocado products, including avocado that is fresh cut, refrigerated and frozen, may be packaged and eaten without having undergone a ‘kill step’ prior to consumption. In addition, processing fresh produce into fresh-cut products increases the risk of bacterial growth by breaking the fruit’s skin and allowing for the spread and potential growth of any pathogens that may be present."
"According to the CDC, there were 12 outbreaks of foodborne illness related to avocado, avocado products or guacamole products from 2005 to 2015. Of those 12 outbreaks, nine involved Salmonella and three involved E. coli, resulting in 525 illnesses and 23 hospitalizations in all. Though no listeriosis outbreaks were reported in connection with avocados from 2005 to 2015, a recent sampling assignment by the FDA detected Listeria monocytogenes in samples collected from the fruit’s pulp and skin."
Preliminary Findings - The following figures summarize the interim sampling results. As the testing is still underway, no conclusions can be drawn at this time.
Domestic Processed Avocado / Guacamole
Salmonella in 2 positive of 775 samples (0.25%)
Listeria monocytogenes - 13 positive of 764 samples (1.7%)
Imported Processed Avocado / Guacamole
Salmonella and there were no positives in 110 samples
Listeria - 2 positives in 108 samples (1.8%)
https://www.fda.gov/food/sampling-protect-food-supply/microbiological-surveillance-sampling-fy18-19-fresh-herbs-cilantro-basil-parsley-and-processed
Microbiological Surveillance Sampling: FY18-19 Fresh Herbs (Cilantro, Basil & Parsley) and Processed Avocado and Guacamole Assignments
