A notable example is lettuce, frequently implicated in U.S. foodborne illness outbreaks. Researchers from the University of Illinois Urbana-Champaign embarked on a study to understand the dynamics of E. coli contamination across various leafy greens, including romaine and green-leaf lettuce, spinach, kale, and collards. The study aimed to dissect the factors contributing to the varying susceptibility of these greens.