AI Article Synopsis
- Chicory leaves are popular for their health benefits but are often eaten raw without proper washing, increasing the risk of food-borne illnesses.
- The study examined the types and diversity of bacteria on chicory leaves collected from different places and times, identifying several potentially harmful bacteria.
- It also looked at how different storage methods, including contamination, washing, and temperature, affect the bacteria present on the leaves, aiming to help prevent food-borne illnesses.
Article Abstract
Chicory leaves () are widely consumed due to their health benefits. They are mainly consumed raw or without adequate washing, which has led to an increase in food-borne illness. This study investigated the taxonomic composition and diversity of chicory leaves collected at different sampling times and sites. The potential pathogenic genera (, , , , , and ) were identified on the chicory leaves. We also evaluated the effects of various storage conditions (enterohemorrhagic contamination, washing treatment, and temperature) on the chicory leaves' microbiota. These results provide an understanding of the microbiota in chicory and could be used to prevent food-borne illnesses.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10301894 | PMC |
| http://dx.doi.org/10.3390/microorganisms11061560 | DOI Listing |
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