A new study explores E. coli contamination in leafy greens, finding that factors like temperature and leaf characteristics affect susceptibility. Lettuce is particularly vulnerable, but kale and collards show promise as less susceptible options due to their natural antimicrobial properties when cooked.
“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 , part of the College of Agricultural, Consumer, and Environmental Sciences at the U. of I.
“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.”
Technology Technology Latest News, Technology Technology Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Source: SciTechDaily1 - 🏆 84. / 68 Read more »
Source: SciTechDaily1 - 🏆 84. / 68 Read more »
Source: SciTechDaily1 - 🏆 84. / 68 Read more »