Comparison of different sample preparation procedures for the detection and isolation of Escherichia coli O157:H7 and Non-O157 STECs from leafy greens and cilantro

► For STEC recovery, soaking leafy greens significantly more productive than rinsing. ► Of 320 test portions, an 83% increase in sensitivity with soaking was PCR confirmed. ► For O157:H7 recovery from cilantro, 60 test portions were soaked/stomached/blended. ► Soaking and stomaching were significantly more productive than blending cilantro. ► Soaking cilantro was only arithmetically superior to stomaching.