Study Explores Susceptibility of Leafy Greens to E. coli Contamination

A new study from the University of Illinois Urbana-Champaign examined factors affect E. coli contamination on five different leafy greens—romaine lettuce, green-leaf lettuce, spinach, kale, and collards. Researchers found that E. coli grew faster on lettuce at warmer temperatures and slower under refrigeration. However, on waxy greens like kale and collard, E. coli grew slower at warmer temperatures. The juice from cut leaves also stimulated bacterial growth. Researchers also found that spinach, kale, and collard juice actually exhibited antimicrobial properties that protect against E. coli, raising hopes that an antimicrobial spray or coating could be developed from these greens to help control foodborne pathogen contamination.