Meat that is certified organic by the U.S. Department of Agriculture is less likely to be contaminated with bacteria that can sicken people, including dangerous, multidrug-resistant organisms, compared to conventionally produced meat.
Why are “ghost forests” filled with dead trees expanding along the mid-Atlantic and southern New England coast? Higher groundwater levels linked to sea-level rise and increased flooding from storm surges and very high tides are likely the most important factors, according to a Rutgers study on the impacts of climate change that suggests how to enhance land-use planning.
Building on decades of successful collaborations, Mississippi State University and the U.S. Department of Agriculture’s Agricultural Research Service celebrated the new “Atlas” supercomputer Wednesday [Sept. 30] with a virtual event.
A $600,000 grant to create a more accurate analysis of soil moisture for drought depiction, agricultural assessments and flood potential has been awarded to the interim dean of the College of Science at The University of Alabama in Huntsville (UAH) by the National Oceanic and Atmospheric Administration (NOAA).
Companies seeking to commercialize seafood products made from the cells of fish or shellfish should use the term “cell-based” on product labels, according to a Rutgers study – the first of its kind – in the Journal of Food Science. Both the U.S. Food and Drug Administration and U.S. Department of Agriculture require food products to have a “common or usual name” on their labels so consumers can make informed choices about what they’re purchasing.
A new Cornell University study on bees, plants and landscapes in upstate New York sheds light on how bee pathogens spread, offering possible clues for what farmers could do to improve bee health.
A Cornell University researcher is part of a multi-institution team helping upstate New York organic farmers grow and increase profitability of perennial grain crops, which can be planted once and will yield grain for multiple years.