Most Canadian Leafy Herbs Pass Foodborne Pathogen Sampling Test
The Canadian Food Inspection Agency (CFIA) uses targeted surveys to focus on high risk activities in relation to food safety. Results from these surveys help the agency to prioritize food safety initiatives from greatest concern to those of lesser concern. These surveys help to identify new and emerging food hazards, human health risks and potential contamination issues.
Because leafy herbs have been named in a number of foodborne outbreaks worldwide in recent years, the Food and Agricultural Organization of the United Nations and the World Health Organization have ranked leafy herbs as the highest priority of concern among all fresh fruits and vegetables in terms of microbiological hazards. Leafy herbs can easily become contaminated with foodborne pathogens by way of infected animals, improperly composted manure, or contaminated irrigation water during primary production. Contamination can also occur during harvest, post-harvest handling, packaging and distribution by infected handlers and/or poor hygiene practices. Contamination is easily passed on to the consumer because leafy herbs are primarily eaten in their raw state.