Artificial Phylloplanes Resembling Physicochemical Characteristics of Selected Fresh Produce and Their Use in Bacteria Attachment/Removal Studies

Abstract The recurrence of food-borne illness outbreaks caused by consumption of fresh produce highlights the importance of developing a good understanding of the bacteria-leaf-surfaces interactions. In this study, we proposed and developed a new method to fabricate artificial phylloplanes that mimic the topographical and epicuticular characteristics of fresh produce, to be used as a platform for the development of food safety interventions for fresh produce. Romaine lettuce and spinach were selected to create phylloplane replicas using a double-cast procedure. The surface hydrophobicity of the artificial phylloplanes made from polydimethylsiloxane (PDMS) was modified by adding a non-ionic surfactant with different hydrophilic-lipophilic balance (HLB) values to match the hydrophobicity of produce leaves. Key epicuticular wax compounds identified from the natural spinach and lettuce leaves were coated on the leaf replica to mimic the chemical composition of natural leaf surfaces. These surrogate surfaces were used to study the attachment Escherichia coli O157:H7 and Listeria innocua. In addition, these surfaces are reusable, and have surface hydrophobicity, surface roughness values and epicuticular wax compositions similar to fresh produce. The artificial phylloplanes of fresh produce can be used as a platform for studying the interactions between human pathogens with produce surfaces and for developing new sanitation strategies.