Herbs Responsible For Nearly A Quarter Of Food Poisonings

March 2, 2018

© Alexander Raths | Dreamstime

There has been a lot of recalls on contaminated produce with nearly half of all foodborne illness caused by E. coli, salmonella and listeria.  While raw meats account for about 22% of the cases, herbs are more of a risk than meat! The FDA analyzed 139 herb samples found that four tested positive for salmonella, and three had E. coli. There were nine foodborne bacteria outbreaks linked to basil, parsley and cilantro that sickened almost 2,700 Americans and sent 84 people to the hospital between 1996 and 2015. Rather than cause a panic, these FDA findings should get consumers to be more conscious of how they’re handling their herbs. Make sure to wash your herbs and avocados with vigorously running water before using them and wash your hands for 20 seconds with warm water and soap before and after handling fresh produce. Trim or cut away any damaged or bruised leaves or areas, which may already be contaminated and be sure not to cross contaminate such as using the same cutting board that you used to prepare chicken or beef to also chop your herbs, make sure to clean it with soap and water in between so that bacteria from the meat doesn’t get on the herbs. Finally use your fresh herbs and produce within a week. Even if you’re storing them in the fridge, listeria can still grow in cold environments.

SOURCE: Moneyish

See and hear more from the 98.5 KTK Morning Show

98.5 KTK Morning Show Podcast