Minimizing Escherichia coli O157:H7 contamination in indoor farming: effects of cultivar type and ultra‐violet light quality

Abstract

AbstractBACKGROUNDBacterial contamination of produce is a concern in indoor farming due to close plant spacing, recycling irrigation, warm temperatures, and high relative humidity during production. Cultivars that inherently resist contamination and photo‐sanitization using ultraviolet (UV) radiation during the production phase can reduce bacterial contamination. However, there is limited information to support their use in indoor farming.RESULTSLettuce (Lactuca sativa) cultivars with varying plant architectures grown in a custom‐built indoor farm exhibited differences in E. coli O157:H7 survival after inoculation. The survival of E. coli O157:H7 was lowest in the leaf cultivar (open architecture) and highest in the romaine and oakleaf cultivars (compact architecture). Of the different UV wavelengths that were tested (UV‐A, UV‐A + B, UV‐A + C), UV A + C at an intensity of 54.5 μmol m−2 s−1 (with 3.5 μmol m−2 s−1 of UV‐C), provided for 15 min every day, was found to be most efficacious in reducing the E. coli O157:H7 survival on romaine lettuce with no negative effects on plant growth and quality.CONCLUSIONContamination of E. coli O157:H7 on lettuce plants can be reduced and the food safety levels in indoor farms can be increased by selecting cultivars with an open leaf architecture coupled with photo‐sanitization using low and frequent exposure to UV A + C radiation. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.