1. Key Facts 2. Introduction 3. Foodborne Outbreaks 4. Import Restrictions 5. Production 6. Food Safety 7. Consumption 8. Nutrition 9. References       1. Key Facts Cilantro or Coriandrum sativum is a member of the Apiaceae family and amongst the most widely used of medicinal plants. It is an annual herb that closely resembles parsley. • It is also called Mexican parsley and in tropical Asia it is also called Chinese parsley. In Europe the entire plant is known as coriander (Czech), coriandolo (Italy) and cilantro in Spain. in Germany it is called coriander and coriandre in Read more


ContentsKey Facts IntroductionFoodborne OutbreaksProductionFood SafetyConsumptionNutritionReferences  Key Facts Flour is the product obtained from grinding the endosperm of uncooked cereal grains, usually wheat kernels. Although various grains, pseudo-grains, and even nuts and tubers can be used to make flour, wheat flour is the predominant choice based on baking properties. A food staple for hundreds of years, flour has emerged recently as a potential carrier of pathogens like coli and Salmonella. When grain is milled; the fatty acids oxidize, creating the potential for rancidity to develop. This process will continue with the rate depending on temperature, fat content, and grain quality. Flour Read more