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Abstract
Fresh produce and common herbs have been often linked to contamination by coccidian protozoan parasites. In this study, the persistence of Cyclospora cayetanensis and Cryptosporidium parvum and the bacterium Salmonella enterica Typhimurium was evaluated on the popular herbs cilantro (Coriandrum sativum) and parsley (Petroselinum crispum) under natural environmental conditions on the field in Tifton, Georgia and controlled conditions in a growth chamber, with environmental parameters modeling those in agricultural growing areas associated with products linked to outbreaks of cyclosporiasis. Two separate plots with 10 replicate subplots each of cilantro and parsley were used in this study, and pathogens were introduced on the crops by spray irrigation. Samples were collected within a period of 23 days and evaluated for pathogen persistence. Cryptosporidium and Cyclospora were analyzed by molecular assays and Salmonella Typhimurium by a culture assay. The parasites were detected in 100% of all samples tested up to day 23 in both crops held in a growth chamber. No significant difference (P > 0.05) was observed in persistence on plants from the field evaluated in the spring of 2018 and in the spring of 2019. Salmonella was isolated up to day 15 on both herb types in the field in the two trials with variations in persistence pattern. All the pathogens were detected in the growth chamber until day 23. There was no significant difference between the persistence of the parasites on both herbs, however, the persistence of Salmonella Typhimurium differed significantly between cilantro and parsley under field conditions. Our study demonstrates for the first time that Cyclospora cayetanensis and Cryptosporidium parvum are resilient pathogens and conditions in a controlled environment could be more conducive for the persistence of foodborne pathogens.