Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition

Bacterial communities associated with surfaces of leafy greens: shift in composition and decrease in richness over time.

The phyllosphere is colonized by a wide variety of bacteria and fungi; it harbors epiphytes, as well as plant-pathogenic bacteria and even human pathogens. However, little is known about how the bacterial community composition on leafy greens develops over time. The bacterial community of the leafy-green phyllosphere obtained from two plantings of rocket salad (Diplotaxis tenuifolia) and three ...

Nutritional composition of selected green leafy vegetables, herbs and carrots.

Six green leafy vegetables and herbs - spinach, amaranth, bengal gram, cauliflower, mint, coriander and carrots - were analyzed for moisture, protein, ascorbic acid, beta-carotene, total iron, ionizable iron (as % of total iron) in vitro iron (% of total iron), copper, manganese and zinc. Moisture content of the leaves and carrots varied from 75.1 percent (bengal gram) to 95.4 percent (carrot) ...

Bacterial cooperation leads to heteroresistance

By challenging E. coli with sublethal norfloxacin for 10 days, Henry Lee and James Collins suggests the bacterial altruism leads to the population-wide resistance. By detailedly analyzing experiment data, we suggest that bacterial cooperation leads to population-wide resistance under norfloxacin pressure and simultaneously propose the bacteria shield is the possible feedback mechanism of less r...

Efficacy of a commercial produce wash on bacterial contamination of lettuce in a food service setting.

Many microorganisms (including a number of important foodborne pathogens) can be present on raw fruits and vegetables. Since these products are frequently eaten raw, any pathogens present represent a potential risk to the consumer. The objective of this study was to compare the efficacy of a commercial produce wash with that of water for reducing the total bacterial population on lettuce when u...

Comparative Study of L-asparaginase Activity in Different Bacterial Species