Untapped paths and insights into the interactions between human enteric pathogens and leafy greens

Abstract

Understanding the causes of human enteric bacterial contamination in green leafy vegetables is critical for improving food safety and ensuring a consistent supply of healthy and safe food for the growing population. External factors such as temperature, plant surface properties, radiation, phytobacteria, and microbial habitats can significantly influence the interactions between pathogens and leafy greens. By studying these external factors, we can develop strategies to prevent contamination by controlling the survival and colonization of enteric pathogens on plant surfaces. In addition, internal factors such as plant genotype can influence the plant's response to enteric pathogen establishment. This underscores the importance of selecting and breeding plant varieties that are more resistant to pathogen colonization. This review also discusses the role of various metabolites produced by leafy greens—such as alkaloids, flavonoids, phenols, essential oils, phenylpropanoids, thiols, and proteins—which exhibit antibacterial activity against enteric pathogens. These findings suggest the potential of using molecular strategies to enhance the production of these phytochemicals as key inhibitors of intestinal pathogen survival and colonization on food products. In summary, this review highlights the need for a multidisciplinary approach to managing the complex interactions among plant metabolites, environmental factors, and microbes in order to ensure food safety and increase the availability of healthy food to support a growing population.