Levels of salmonella bacteria in fresh herbs in the UK are at an all time low, according to a new study by the Health Protection Agency (HPA).

The HPA and the Local Authorities Co-ordinators of Regulatory Services (LACORS) found just 0.5 per cent of samples contained salmonella bacteria.

Good agricultural practices, hygiene preparation and packaging have minimised the potential for contamination.

Sian Thomas of the Fresh Produce Consortium (FPC) said: “Consumers should always follow the advice given on the pack regarding storage and be encouraged to eat more fresh fruit and vegetables.

“The risk of ill health associated with poor diets and rising obesity levels far outweighs the minute risk of contamination of ready-to-eat herbs.”

The FPC’s technical group meeting on January 21, 2009, will host an HPA presentation on its work and will be releasing the updated version of its FPC Food Hygiene Guide in the same month.

Topics