coriander cilantro

In response to concerns about positive sample findings of human pathogens in fresh cilantro (coriander), the US Food and Drug Administration (FDA) is recommending that the produce industry “takes action” to enhance the safety of the herb.

FDA has urged coriander suppliers to develop commodity-specific preventive control strategies that would identify potential hazards and reduce the chances of another salmonella outbreak in its ‘Guidance for Industry Letter’.

“FDA recommends that firms in the fresh cilantro industry review their current operations in the context of the GAPs Guide `FDA’s 1998 Guide to Minimize Microbial Food Safety Hazards for Fruits and Vegetables`, as well as other available information regarding adequately reducing pathogens in or on fresh produce,” the agency said in a statement.

“We further encourage these firms to assess hazards unique to the production of cilantro and to develop commodity-specific preventive control strategies that would identify potential hazards that may be specific to fresh cilantro.”

Since 2004, FDA said it has confirmed the presence of Salmonella species in 28 samples of fresh coriander that was in, or entering into, commerce.The samples of fresh coriander were of both US and non-US origin.

During the past decade, FDA has taken steps to inform several segments of the fresh produce industry about safety concerns relative to a particular commodity (including: lettuce, tomatoes, and sprouts) and to recommend that the applicable market segment review their current operations in the context of the GAPs Guide.