This page has only limited features, please log in for full access.
Production of leafy vegetables for the “Ready-to-eat”-market has vastly increased the last 20 years, and consumption of these minimally processed vegetables has led to outbreaks of food-borne diseases. Contamination of leafy vegetables can occur throughout the production chain, and therefore washing of the produce has become a standard in commercial processing. This study explores the bacterial communities of spinach (Spinacia oleracea) and rocket (Diplotaxis tenuifolia) in a commercial setting in order to identify potential contamination events, and to investigate effects on bacterial load by commercial processing. Samples were taken in field, after washing of the produce and at the end of shelf-life. This study found that the bacterial community composition and diversity changed significantly from the first harvest to the end of shelf-life, where the core microbiome from the first to the last sampling constituted <2% of all OTUs. While washing of the produce had no reducing effect on bacterial load compared to unwashed, washing led to a change in species composition. As the leaves entered the cold chain after harvest, a rise was seen in the relative abundance of spoilage bacteria. E. coli was detected after the washing indicating issues of cross-contamination in the wash water.
Anna Karin Rosberg; Julia Darlison; Lars Mogren; Beatrix Waechter Alsanius. Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition. Food Microbiology 2020, 94, 103667 .
AMA StyleAnna Karin Rosberg, Julia Darlison, Lars Mogren, Beatrix Waechter Alsanius. Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition. Food Microbiology. 2020; 94 ():103667.
Chicago/Turabian StyleAnna Karin Rosberg; Julia Darlison; Lars Mogren; Beatrix Waechter Alsanius. 2020. "Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition." Food Microbiology 94, no. : 103667.
Horticultural greenhouse production in circumpolar regions (>60° N latitude), but also at lower latitudes, is dependent on artificial assimilation lighting to improve plant performance and the profitability of ornamental crops, and to secure production of greenhouse vegetables and berries all year round. In order to reduce energy consumption and energy costs, alternative technologies for lighting have been introduced, including light-emitting diodes (LED). This technology is also well-established within urban farming, especially plant factories. Different light technologies influence biotic and abiotic conditions in the plant environment. This review focuses on the impact of light quality on plant–microbe interactions, especially non-phototrophic organisms. Bacterial and fungal pathogens, biocontrol agents, and the phyllobiome are considered. Relevant molecular mechanisms regulating light-quality-related processes in bacteria are described and knowledge gaps are discussed with reference to ecological theories.
Beatrix Alsanius; Maria Karlsson; Anna Rosberg; Martine Dorais; Most Naznin; Sammar Khalil; Karl-Johan Bergstrand. Light and Microbial Lifestyle: The Impact of Light Quality on Plant–Microbe Interactions in Horticultural Production Systems—A Review. Horticulturae 2019, 5, 41 .
AMA StyleBeatrix Alsanius, Maria Karlsson, Anna Rosberg, Martine Dorais, Most Naznin, Sammar Khalil, Karl-Johan Bergstrand. Light and Microbial Lifestyle: The Impact of Light Quality on Plant–Microbe Interactions in Horticultural Production Systems—A Review. Horticulturae. 2019; 5 (2):41.
Chicago/Turabian StyleBeatrix Alsanius; Maria Karlsson; Anna Rosberg; Martine Dorais; Most Naznin; Sammar Khalil; Karl-Johan Bergstrand. 2019. "Light and Microbial Lifestyle: The Impact of Light Quality on Plant–Microbe Interactions in Horticultural Production Systems—A Review." Horticulturae 5, no. 2: 41.