The One Leafy Green You Must Refrigerate Immediately

It’s to prevent E.Coli.

Attention salad enthusiasts: Recent research suggests that lettuce is more susceptible to E. coli contamination compared to other leafy greens.

Published in the journal Food Microbiology, the study reveals that the physical characteristics of green leaf and romaine lettuce create an ideal environment for E. coli bacteria, especially when stored at room temperature.

Lead researcher Mengyi Dong, a postdoctoral research associate at Duke University, explains that while spinach, kale, and collards are more resistant to E. coli, lettuce, particularly romaine, is prone to rapid bacterial growth.

The study, prompted by numerous reports of foodborne illness linked to lettuce consumption, aimed to investigate the susceptibility of various leafy greens to E. coli contamination.

Infected with E. coli, whole leaves from different greens were subjected to varying temperatures. The researchers observed that factors such as leaf surface properties and natural wax coating influenced the greens’ susceptibility to E. coli.

While E. coli grows slower on kale and collards at warmer temperatures, these greens can harbor the bacteria for longer periods under refrigeration. Nevertheless, they are less vulnerable to contamination overall.

Moreover, the antimicrobial properties found in spinach, kale, and collards juice offer protection against E. coli. In fact, the juice from kale and collards can be utilized as a natural antimicrobial agent when applied to lettuce leaves.

To mitigate risks, consumers are advised to rinse lettuce thoroughly, though E. coli bacteria may tightly adhere to the leaves. Storing lettuce in the refrigerator and staying informed about food safety recalls regarding leafy greens are also recommended practices.

Despite the challenges posed by bacterial contamination, researchers emphasize the importance of adhering to best practices in food safety throughout the production and supply chain. With ongoing efforts from the research community and federal agencies, along with stringent standards imposed by organizations like the USDA, the overall safety of the U.S. food supply remains high.