Scientists from the University of Illinois in the US found that lettuce, green lettuce and spinach should be stored at a temperature not higher than four degrees Celsius to prevent the proliferation of E. coli in them. Research results published In the journal Food Microbiology (FM).
In the experiment, researchers infected entire leaves of green lettuce, romaine (a type of lettuce), spinach, and kale with Escherichia coli bacteria. Some types of these bacteria can cause serious foodborne illness when ingested by humans.
Lettuce leaf samples were stored at different temperature conditions: 4°C, 20°C and 37°C. After the allotted storage time, the scientists measured the amount of Escherichia coli on the surface of the leaves. It turned out that at a temperature of 4°C, the population of these bacteria decreased sharply. However, the opposite results were obtained in cabbage; E. coli multiplies more slowly in leafy vegetables at higher temperatures. Storing it in the refrigerator will help it last longer.
Researchers also found that kale is generally less susceptible to E. coli contamination compared to lettuce. Additionally, its juice (like spinach leaf juice) has shown antimicrobial properties.
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