The final report of the LACORS / HPA study of fresh herbs from retail premises is now available.

The study revealed an international outbreak of salmonellosis. Herb samples contaminated with S. Senftenberg were specifically associated with basil grown in Israel. Thirty-two human cases of S. Senftenberg infection were subsequently identified throughout England and Wales, and a further 19 in Scotland, Denmark, the Netherlands and the USA.

Salmonella Senftenberg was found in herb samples from a range of retailers in different locations across the UK. In each case, the retailer and the UK Food Standards Agency were immediately informed and remedial action taken.

Summary of findings
Local authorities across the UK collected 3760 ready-to-eat fresh herbs, of different varieties, between May and October 2007. The microbiological safety of herb samples was assessed in relation to salmonella contamination and levels of Escherichia coli, with the following results:

• Sixty (1.6%) herb samples were found to be of unsatisfactory quality according to the Regulation (EC) No. 2073/2005 on the microbiological criteria of foodstuffs, i.e. contaminated with Salmonella spp. and/or containing E. coli at levels of 103 cfu/g or greater.

• 117 (3.9%) of herb samples were of unsatisfactory quality according to the Microbiological Guidelines for some ready-to-eat foods, due to the presence of salmonella and/or E. coli at levels of 102 cfu/g or greater.

• Eighteen (0.5%) samples of six different herb types were contaminated with Salmonella spp.

• The following Salmonella serotypes were identified: Senftenberg (8 samples), Agona (2), Anatum (1), Durban (1), Javiana (1),  Mgulani (1), Montevideo (1), Unnamed (I 16:g, t: z42) (1), Virchow (1), and mixed Newport & Virchow (1).

In each case of Salmonella contamination, the retailer and the UK Food Standards Agency were immediately informed and remedial action taken.

Salmonella Senftenberg is a relatively uncommon form of salmonella in England and Wales and causes a similar illness to other forms of salmonella infection. Symptoms can include diarrhoea, vomiting, abdominal pain and fever.

The study highlights the importance of taking steps to control potential points of contamination at the point of production. The HPA also advises that consumers can also wash their herbs, particuarly if they are to consume them without further cooking, so as to minimise the risk that their herbs aren't contaminated with any bacteria.

LACORS and the HPA would like to thank all local authorities and Food Saftey Liaison Groups that participated in the study.