Eat your greens but store them safely
By UNIVERSITY OF ILLINOIS COLLEGE
OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES
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Lettuce is particularly vulnerable, but kale and collards show
promise as less susceptible options due to their natural antimicrobial
properties when cooked.
Leafy greens are valuable for their dietary fiber and
nutrients, yet they may also carry dangerous pathogens. Lettuce, in particular,
has frequently been linked to foodborne illness outbreaks in the U.S. A recent
study from the University of Illinois
Urbana-Champaign investigates the factors influencing E. coli
contamination in five different types of leafy greens: romaine lettuce,
green-leaf lettuce, spinach, kale, and collard greens.
“We are seeing a lot of outbreaks on lettuce, but not so much on kale and other brassica vegetables. We wanted to learn more about the susceptibility of different leafy greens,” said lead author Mengyi Dong, now a postdoctoral research associate at Duke University. Dong conducted the research as a doctoral student in the Department of Food Science and Human Nutrition (FSHN), part of the College of Agricultural, Consumer, and Environmental Sciences (ACES) at the U. of I.
Findings on Temperature and Leaf Surface Impact
The researchers infected whole leaves from each of the
five vegetables with E. coli O157:H7
and observed what happened after storage at 4° C (39° F), 20° C (68° F), and
37° C (98.6° F). Overall, they found that susceptibility was determined by a
combination of temperature and leaf surface properties such as roughness and
the natural wax coating.
“At room temperature or higher, E. coli grows very fast on lettuce, but if lettuce
is refrigerated at 4° C (39° F), we see a sharp decline in the E. coli population. However, for waxy greens like
kale and collard, we get the opposite results. On these vegetables, E. coli grows slower under warmer temperatures,
but if it is already present, it can survive longer under refrigeration.”
Even so, kale and collard are overall less susceptible
to E. coli contamination than lettuce. Furthermore,
these vegetables are usually cooked – which kills or inactivates E. coli – while lettuce is consumed raw. Rinsing
lettuce does help, Dong said, but doesn’t remove all the bacteria because of
their tight attachment to the leaf.
The researchers also inoculated cut leaves with E. coli O157:H7 to compare the intact surface of a
whole leaf to the damaged surface of a cut leaf.
“Whole leaves and freshly cut leaves present different
situations. When the leaf is cut, it releases vegetable juice, which contains
nutrients that stimulate bacterial growth,” Dong explained. However, the
researchers found that spinach, kale, and collard juice actually exhibited
antimicrobial properties that protect against E. coli.
Potential Applications and Conclusions
To further explore these findings, they isolated juice
(lysate) from kale and collards and applied the liquid to lettuce leaves,
finding that it can be used as a natural antimicrobial agent. The potential
applications could include antimicrobial spray or coating to control foodborne
pathogen contaminations at both pre-harvest and post-harvest stages, the
researchers said.
“We can’t completely avoid pathogens in food. Vegetables
are grown in soil, not in a sterile environment, and they will be exposed to
bacteria,” said co-author Pratik Banerjee, associate professor in FSHN and
Illinois Extension specialist.
“It’s a complex problem to solve, but we can embrace best
practices in the food industry and food supply chain. There’s a lot of interest
from the research community and federal agencies to address these issues, and
the USDA imposes high standards for food production, so overall the U.S. food
supply is quite safe.”
Banerjee and Dong emphasize they do not want to
discourage people from eating fresh fruit and vegetables; they are part of a
healthy diet. Just follow food safety guidelines, wash your lettuce thoroughly,
store it in the refrigerator, and pay attention to any food safety recalls in
your area, they conclude.
Reference: “Fates of attached E. coli o157:h7 on intact
leaf surfaces revealed leafy green susceptibility” by Mengyi Dong, Maxwell J.
Holle, Michael J. Miller, Pratik Banerjee and Hao Feng, 28 November 2023, Food Microbiology.
DOI: 10.1016/j.fm.2023.104432
This project was supported by the USDA Specialty Crop
Block Grant Program (SCBGP) through the Illinois Department of Agriculture
[grant numbers IDOA SC-22-20].