Researchers at the University of Georgia are studying essential oils to enhance the safety and prolong the shelf life of organic produce.

2025-01-14 00:00

Organic fruits and vegetables are at a greater risk of spoilage and contamination by foodborne pathogens because of the strict production standards that restrict the use of chemical additives. To tackle this issue, researchers Faith Critzer and Laurel Dunn from the University of Georgia are investigating the use of essential oils to improve the safety of these products.

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