Abstract Salmonella is the second most common foodborne pathogen for leafy vegetables, therefore understanding how to reduce Salmonella attachment onto produce surface is crucial to combat salmonellosis. Epicuticular wax is the outermost layer on the leaf surface that directly interact with food pathogen attachment. The hydrophobic nature of epicuticular wax was found to increase pathogen resistance, however, there is limited study on if three-dimensional epicuticular wax on the leaf can reduce Salmonella attachment. This study aims to test whether the presence of three-dimensional epicuticular wax crystals decreases the attachment of Salmonella on leafy green surfaces. Using gum arabic paste, three-dimensional epicuticular wax was removed from three waxy plants (USVL188-NG, USVL115-NG, and ‘Top Bunch’ collard). Leafy surfaces in disks were dip-inoculated with a mixture of Salmonella Typhimurium and Tennessee at day 0, followed by aerobic storage at 4.0 ± 0.2 °C for 14 d. After 30-minute inoculation, significantly lower (P

中文翻译：

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植物表面的三维表皮蜡降低沙门氏菌在储存过程中的附着和存活率

摘要 沙门氏菌是叶类蔬菜中第二大最常见的食源性病原体，因此了解如何减少沙门氏菌附着在农产品表面对防治沙门氏菌病至关重要。表皮蜡是叶表面的最外层，与食物病原体附着物直接相互作用。发现表皮蜡的疏水性可增加病原体抗性，但是，关于叶片上的三维表皮蜡是否可以减少沙门氏菌附着的研究有限。本研究旨在测试三维表皮蜡晶体的存在是否会减少沙门氏菌在绿叶表面的附着。使用阿拉伯树胶糊，从三种蜡质植物（USVL188-NG、USVL115-NG 和“Top Bunch”羽衣甘蓝）中去除了三维表皮蜡。在第 0 天用鼠伤寒沙门氏菌和田纳西州的混合物浸种圆盘中的叶面，然后在 4.0 ± 0.2 °C 下有氧储存 14 天。接种 30 分钟后，显着降低（P