Researchers at the University of Arizona are exploring natural methods for improving the safety of organic leafy greens with common ingredients such as oregano, cinnamon and vinegar. The team led by Sadhana Ravishankar, associate professor in the Department of Veterinary Science and Microbiology, has found that by washing the vegetables with water containing plant extracts…
Study Suggests Eating Organic Produce Lowers Pesticide Exposure
Many agricultural pesticide exposure studies focus on farmworkers and people who live or work near farms. Now research is taking a look at exposure through the actual food we eat. In a large study recently published in the journal Environmental Health Perspectives, researchers found that we consume fewer pesticides when we eat organic foods compared…
Survey: Consumers Might Read Organic Label Differently Than Organic Standards Board
The Consumer Reports National Research Center says that “questionable practices” remain in the regulation of the fast-growing organics industry. It is hoping that new public opinion research released today as the National Organic Standards Board (NOSB) begins a four-day meeting in San Antonio will help narrow the divide between what consumers think they are getting…