Lettuce is more susceptible to bacteria than some other leafy greens. Not all leafy greens face equal risk from dangerous bacteria. New research from the University of Illinois Urbana-Champaign and Duke University reveals why lettuce keeps making headlines in food poisoning outbreaks while kale and spinach rarely do. Temperature makes the difference Scientists infected whole leaves of various greens with E. coli O157:H7 bacteria and monitored bacterial growth under different temperatures. They discovered that temperature and leaf surface characteristics, such as roughness and natural wax coating,...