Association of <i>Escherichia coli</i> O157:H7 Density Change with Hydrogen Peroxide but Not Carbohydrate Concentration in the Leaf Content of Different Lettuce Types and Spinach
Leafy greens injuries occur from farm to table, causing leakage of cellular contents that promote the multiplication of foodborne pathogens and impose oxidative stress. Fresh beverages made from blended uncooked fruit and vegetables have become a popular food. The effect of cellular contents of diff...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/4/709 |
| _version_ | 1826582480352706560 |
|---|---|
| author | Maria T. Brandl Sui S. T. Hua Siov B. L. Sarreal |
| author_facet | Maria T. Brandl Sui S. T. Hua Siov B. L. Sarreal |
| author_sort | Maria T. Brandl |
| collection | DOAJ |
| description | Leafy greens injuries occur from farm to table, causing leakage of cellular contents that promote the multiplication of foodborne pathogens and impose oxidative stress. Fresh beverages made from blended uncooked fruit and vegetables have become a popular food. The effect of cellular contents of different leafy greens on the multiplication of the important pathogen <i>Escherichia coli</i> O157:H7 (EcO157) under temperature abuse was investigated. Leafy greens consisted of spinach and different lettuce types (romaine, iceberg, butterhead, green leaf, and red leaf). Fructose, glucose, and sucrose concentrations in the leaves were quantified by HPLC. H<sub>2</sub>O<sub>2</sub> concentration was measured via a peroxidase-based assay. Young leaves of iceberg, romaine, and green leaf lettuce held significantly greater total amounts of the three carbohydrates than middle-aged leaves. Except for iceberg and red leaf lettuce, all middle-aged leaves contained greater H<sub>2</sub>O<sub>2</sub> than young leaves. EcO157 density change in leaf contents over 5 h incubation related neither to individual nor total carbohydrate concentration but was negatively associated with H<sub>2</sub>O<sub>2</sub> concentration (regression analysis; <i>p</i> < 0.05). Given the common use of antioxidants to maintain the organoleptic aspects of homogenized produce beverages and certain fresh-cut produce, the antimicrobial effect of reactive oxygen species may be important to preserve in ensuring their microbial safety. |
| first_indexed | 2025-03-14T15:06:38Z |
| format | Article |
| id | doaj.art-2feb5d638ca541b9a30231b47bd33bc2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2025-03-14T15:06:38Z |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-2feb5d638ca541b9a30231b47bd33bc22025-02-25T13:29:24ZengMDPI AGFoods2304-81582025-02-0114470910.3390/foods14040709Association of <i>Escherichia coli</i> O157:H7 Density Change with Hydrogen Peroxide but Not Carbohydrate Concentration in the Leaf Content of Different Lettuce Types and SpinachMaria T. Brandl0Sui S. T. Hua1Siov B. L. Sarreal2Produce Safety and Microbiology Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Albany, CA 94710, USAFoodborne Toxin Detection and Protection Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Albany, CA 94710, USAFoodborne Toxin Detection and Protection Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Albany, CA 94710, USALeafy greens injuries occur from farm to table, causing leakage of cellular contents that promote the multiplication of foodborne pathogens and impose oxidative stress. Fresh beverages made from blended uncooked fruit and vegetables have become a popular food. The effect of cellular contents of different leafy greens on the multiplication of the important pathogen <i>Escherichia coli</i> O157:H7 (EcO157) under temperature abuse was investigated. Leafy greens consisted of spinach and different lettuce types (romaine, iceberg, butterhead, green leaf, and red leaf). Fructose, glucose, and sucrose concentrations in the leaves were quantified by HPLC. H<sub>2</sub>O<sub>2</sub> concentration was measured via a peroxidase-based assay. Young leaves of iceberg, romaine, and green leaf lettuce held significantly greater total amounts of the three carbohydrates than middle-aged leaves. Except for iceberg and red leaf lettuce, all middle-aged leaves contained greater H<sub>2</sub>O<sub>2</sub> than young leaves. EcO157 density change in leaf contents over 5 h incubation related neither to individual nor total carbohydrate concentration but was negatively associated with H<sub>2</sub>O<sub>2</sub> concentration (regression analysis; <i>p</i> < 0.05). Given the common use of antioxidants to maintain the organoleptic aspects of homogenized produce beverages and certain fresh-cut produce, the antimicrobial effect of reactive oxygen species may be important to preserve in ensuring their microbial safety.https://www.mdpi.com/2304-8158/14/4/709foodborne pathogenlettucespinachproduceROSoxidative stress |
| spellingShingle | Maria T. Brandl Sui S. T. Hua Siov B. L. Sarreal Association of <i>Escherichia coli</i> O157:H7 Density Change with Hydrogen Peroxide but Not Carbohydrate Concentration in the Leaf Content of Different Lettuce Types and Spinach Foods foodborne pathogen lettuce spinach produce ROS oxidative stress |
| title | Association of <i>Escherichia coli</i> O157:H7 Density Change with Hydrogen Peroxide but Not Carbohydrate Concentration in the Leaf Content of Different Lettuce Types and Spinach |
| title_full | Association of <i>Escherichia coli</i> O157:H7 Density Change with Hydrogen Peroxide but Not Carbohydrate Concentration in the Leaf Content of Different Lettuce Types and Spinach |
| title_fullStr | Association of <i>Escherichia coli</i> O157:H7 Density Change with Hydrogen Peroxide but Not Carbohydrate Concentration in the Leaf Content of Different Lettuce Types and Spinach |
| title_full_unstemmed | Association of <i>Escherichia coli</i> O157:H7 Density Change with Hydrogen Peroxide but Not Carbohydrate Concentration in the Leaf Content of Different Lettuce Types and Spinach |
| title_short | Association of <i>Escherichia coli</i> O157:H7 Density Change with Hydrogen Peroxide but Not Carbohydrate Concentration in the Leaf Content of Different Lettuce Types and Spinach |
| title_sort | association of i escherichia coli i o157 h7 density change with hydrogen peroxide but not carbohydrate concentration in the leaf content of different lettuce types and spinach |
| topic | foodborne pathogen lettuce spinach produce ROS oxidative stress |
| url | https://www.mdpi.com/2304-8158/14/4/709 |
| work_keys_str_mv | AT mariatbrandl associationofiescherichiacoliio157h7densitychangewithhydrogenperoxidebutnotcarbohydrateconcentrationintheleafcontentofdifferentlettucetypesandspinach AT suisthua associationofiescherichiacoliio157h7densitychangewithhydrogenperoxidebutnotcarbohydrateconcentrationintheleafcontentofdifferentlettucetypesandspinach AT siovblsarreal associationofiescherichiacoliio157h7densitychangewithhydrogenperoxidebutnotcarbohydrateconcentrationintheleafcontentofdifferentlettucetypesandspinach |