Herb

spices and herbs → have → coliform counts

“Coliform counts ranged from less than 3 to 1.1 X 10(6) per g; however, mean values were less than 20 per g for all products.”

spices and herbs → have → aerobic plate count values

“Aerobic plate count values for the 10 products ranged from less than 100 to 3.1 X 10(8) per g; mean values of the individual spices or herbs ranged from 1,400 to 820,000 per g.”

spices and herbs → have → Escherichia coli counts

“Escherichia coli counts ranged from less than 3 to 2,300 per g. Except for celery seed, which had a mean value of 7 per g, all mean values were less than 3 per g.”

spices and herbs → have → yeast and mold counts

“Yeast and mold counts were made for 5 of the 10 products. Mean values were generally low; the highest mean (290 per g) was obtained for cinnamon.”

salad vegetables, herbs, and fruit → contaminated with → bacteria

“Findings from UK studies on salad vegetables, fruit and mixed salads from 1995 to 2007 (21 247 samples) indicate that most bacteria of concern with regard to human health are relatively rare in these products (98.6% of satisfactory quality); however, outbreaks of salmonellosis were uncovered associated with bagged salad leaves and fresh herbs during two such studies.”

spices and herbs → can be contaminated with → toxigenic fungi and mycotoxins

“However, spices and herbs cultivated mainly in tropic and subtropic areas can be exposed to contamination with toxigenic fungi and subsequently mycotoxins.”

selenium → is safe and effective → adjusting selenium content of herbage

“One oz selenium per acre a year applied as selenite is considered a safe and effective means of adjusting the selenium content of herbage on Atiamuri sand to a desirable level (0.05–1 p.p.m.).”