An investigation recently conducted from an investigator from University of Illinois Urbana-Champaign delves into the factors that influence E. coli contamination across different leafy greens like the green and romaine leaf lettuces as well as spinach, kale and collards. Mengyi Doong, who is the principal author of the study emphasizes the frequency of outbreaks with lettuce, compared to the lesser susceptibility of brassica veggies such as collards and kale. The study was conducted by the University’s Department of Food Science and Human Nutrition The study involved the exposure of whole leaflets to E. coli O157:H7 and studying the effect of various temperature storage.

The research reveals the fact that temperature as well as leaf features, including roughness and wax coating have a major impact on growth of bacteria. Lettuce experienced a dramatic rise in E. E. coli when it was when temperatures were higher or at room temperature however, refrigeration dramatically reduced bacteria’s presence. In contrast, collards and kale showed less E. E. coli growth when at higher temperatures and increased longevity rates after being kept refrigerated. In addition, their inherent resistance against E. bacteria is increased due to their normal cooking processes in contrast to the consumption raw of lettuce.

Source: aces.illinois.edu

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