Refrigeration Key to Reducing E. coli Risk in Lettuce, Study Finds

Researchers discover that refrigerating lettuce at 39°F significantly decreases E. coli growth, unlike in waxy greens like kale and collards.

A new study highlights lettuce's higher susceptibility to E. coli contamination compared to other leafy greens such as kale and collards.
Refrigerating lettuce at 39°F sharply reduces E. coli population, a finding that contrasts with the behavior of E. coli on waxy greens.
Spinach, kale, and collard juices exhibit antimicrobial properties, potentially serving as natural antimicrobial agents for lettuce.
The study emphasizes the importance of refrigeration and thorough washing of lettuce to prevent E. coli contamination.
Researchers aim to improve food safety practices and reduce foodborne illness outbreaks linked to leafy greens.