Salmonellosis (salmonella poisoning) is the second leading cause of foodborne illness in the U.S., with over one million illnesses per year. Salmonellosis is transmitted through the consumption of contaminated food products, including raw or under-cooked poultry, eggs, meat, raw or unpasteurized dairy products, and fruits and vegetables. It can also be transferred from handling pets — particularly some birds and reptiles. To combat its harmful effects, USDA is launching a "Grand Challenge" initiative to combat Salmonella. Learn how ARS is using the Grand Challenge to determine ways to identify and reduce salmonella infections by reading our Under the Microscope Q&A here.

Citrus Greening Portal

What is Huanglongbing or Citrus Greening?

Huanglongbing (HLB), also known as citrus greening, poses the most serious threat that the Florida citrus industry has ever faced. The bacteria that cause citrus greening - three species of Liberibacter – most likely originated in Asia prior to 1900 and has slowly spread throughout the world in many citrus growing areas. In countries where the disease is endemic, different varieties of citrus trees like “sweet orange” begin to decline within 3-4 years after planting, resulting in reduced fruit crop and fruit quality. 

Citrus greening FAQs

Citrus greening was first detected in Florida in 2005. By 2008, it had been identified in most of the citrus growing counties in the state. Despite intense efforts, citrus greening now threatens the survival of Florida citrus, has a toehold in other citrus areas, and poses a threat to the entire U.S. citrus industry. 

What are we doing to control citrus greening?

ARS scientists across the country are actively engaged in research with university and industry partners on all aspects of this disease problem, including the host, pathogen, and insect vector. We are making great progress in not only understanding how citrus greening infiltrates healthy citrus trees, but how to protect these trees from the disease. Our goal is to overcome citrus greening and ensure the U.S. citrus industry can provide consumers with tasty, high quality citrus fruits for years to come.

Oats are a super grain that can do wonders for your heart health. By adding oats to your meals, you may be able to lower bad cholesterol levels and reduce the risk of heart problems. Oats contain a special kind of fiber called beta-glucan that can help keep your heart healthy by lowering LDL cholesterol. This means oats may protect your heart and keep it strong.

Not only that, but oats are also full of nutrients that are great for your heart, like antioxidants, vitamins, and minerals such as magnesium and potassium. These nutrients can help your heart by controlling blood pressure, fighting inflammation, and making sure your heart works well. Oats are also a filling and nutritious food that can keep you feeling energized and satisfied all day long. They have protein, fiber, and vitamins that are important for your growth, energy, and overall health.

Oats can be enjoyed in many tasty ways, like overnight oatmeal, granola, and oat smoothies. Mix them with fruits, nuts, seeds, or spices to create delicious and healthy meals. By making oats a regular part of your diet, you can not only enjoy a versatile food but also help take care of your heart and your overall health.

ARS researchers in West Lafayette, IN, are examining how cattle, swine, and poultry are raised in an effort to improve their quality of life. To reach their goal, the researchers are focusing on three priority areas under modern farming conditions: pain or distress, animal health and productivity, and harmful effects caused by climate variability. 

Modern farming refers to the use of technology to improve agricultural practices. Examples include the dairy industry's use of automated milk feeders for young calves and the use of monitors to track an animal’s movements. In both cases, data can note changes in behavior and help predict the onset of disease. Early detection means a sick animal can receive treatment sooner, reducing suffering, production losses, and the chance of the illness spreading. This approach could save treatment-related expenses and improve animal welfare.

Animal welfare science is a relatively young field that combines several scientific disciplines. One discipline that figures prominently is ethology, the study of animal behavior.

“We will continue to optimize animal welfare to maintain stakeholder confidence in animal agricultural practices,” said Jessica Pempek, an ARS animal scientist. “There is an ethical and moral obligation to ensure that animals under human care have a good quality of life, regardless of if they are used for companionship or food production.” Read more here.

Cooking with Science: The Video Series

Ready to get cooking with science? USDA’s Agricultural Research Service is proud to present a new cooking series that blends culinary dishes with food science. In each episode we highlight a talented chef who creates wonderful, delicious recipes right before your eyes. Our research experts are also in the kitchen for savory discussions on the science of cooking and to explain how they are making the foods we eat safer, tastier, more sustainable, and more plentiful. Strap on your apron and break out your chemistry book – Cooking with Science is on the air!

Invasive plants pose serious threats to both our agriculture and our ecosystems. One of the biggest threats is the way these plants can drain water supplies, by consuming large amounts of available water that would otherwise support local plants and crops. In the southwestern U.S., the fast-growing Arundo plant has become one of the worst offenders. 

To address the problem without using chemical sprays, ARS scientists are identifying insects that can feed on and kill the Arundo plant. Importantly, these host-specific insects will not harm other plants or negatively affect the ecosystem in those areas. This is the first biocontrol project targeting an invasive grass. Watch this video to learn more about how scientists are zeroing in on safe, natural biocontrol approaches to combat the Arundo plant. 

Cooking with Science: The Video Series

Ready to get cooking with science? USDA’s Agricultural Research Service is proud to present a new cooking series that blends culinary dishes with food science. In each episode we highlight a talented chef who creates wonderful, delicious recipes right before your eyes. Our research experts are also in the kitchen for savory discussions on the science of cooking and to explain how they are making the foods we eat safer, tastier, more sustainable, and more plentiful. Strap on your apron and break out your chemistry book – Cooking with Science is on the air!

In this new cooking show series, ARS researchers team up with Chef Elliott Farmer to create a wonderful five-dish, three-course meal featuring a variety of peppers developed by ARS. Here, you'll learn how to make a delightful clam chowder, out of this world grilled chicken, and a sweet and savory strawberry cheesecake - all made with peppers! You'll also learn about the many different pepper varieties - from sweet to ornamental to knock your socks off spicy! Check out the recipes here and learn more about ARS developed peppers.

In this fun cooking show series, ARS researchers team up with Frederick Community College (Frederick, MD) Chef Mark Mills to create three tasty and easy to prepare dishes featuring potatoes. While Chef Mills prepares a vegetable hash, Spanish tortilla, and potato black bean burger, ARS researchers chime in on the history of the potato, its value in U.S. agriculture, and how we’re making healthier, tastier potato cultivars that last longer in storage. Click here to check out the potato recipes and learn more about ARS research on our favorite spud.

We are back in Frederick, MD, once again teaming up with Frederick Community College (Frederick, MD) Chef Mark Mills to create a tasty and easy-to-make strawberry cobbler. ARS researcher Dr. Kim Lewers chimes in on the history of the strawberry, its nutritional benefits, and how she’s making bigger, tastier, and more disease-resistant strawberries that last longer in storage. Check out our Strawberries webpage to get the strawberry cobbler recipe and learn about our newest strawberry release as well as our research on strawberries.

Coming this Summer 2024: Episodes 4-6: Cooking with Grains

In these upcoming episodes, our ARS researchers team up with culinary chefs Eric McCoy and David Milburn (Howard Community College Culinary Arts Program in Columbia, MD) to create wonderful dishes using ancient grains such as Faro, Sorghum, and Teff. In these episodes you'll learn how to make a delightful and beautiful Farrow and Pomegranate Salad, the best Chicken and Waffles (with hot honey sauce) you've ever tasted, and ultra-tasty gluten-free Chocolate Chip Cookies, made from Teff flour. You'll also learn about the health and nutritional benefits of these ancient grains. 

Future Episodes: 

• Episodes 7-8: Buckwheat and Beans - Odd combination? Well we'll make it work! Learn about the versatility of buckwheat in cooking as well as the nutritional benefits and taste variety of beans. In this episode, we go Food Truck style to present a savory three-course meal using hearty, whole grain buckwheat and fiber-packed beans. And we're going to cook all these wonderful dishes at the U.S. Arboretum in Washington, DC.

• Episode 9: Tips for Brewing Beer at Home - We take our cooking show on the road to Fort Collins, CO, where we team up with local brewmasters to learn about ARS-developed hop varieties and get tips from the experts on brewing your own beer at home. We'll also talk about uses for the spent grains after your brews are completed. Hint: Don't throw them away!

   

ARS Researchers Use Tiny Particles to Create Huge Antimicrobial Capabilities

At a time when a global pandemic has sent shockwaves through society, the need for products to fight bacteria, viruses, and other pathogens has become more urgent than ever. Fortunately, ARS researchers have been working on powerful anti-microbial tools for years.

Scientists at the ARS Southern Regional Research Center in New Orleans, LA, have been perfecting a technology to embed nanoparticles of silver – a known anti-microbial agent – inside of cotton fibers; binding them securely and enabling them to survive countless turns through a washing machine. The result is cotton-based textile products that have a powerful and lasting ability to kill germs.  Learn more.

Witch Hazel, Not Just for Grandma Anymore!

Witch hazel is a popular folk remedy that your grandmother or great grandmother probably used to treat a variety of skin ailments, including acne and inflammation. But, according to a recent study by ARS scientist Reuven Rasooly and his team with the Foodborne Toxin Detection and Prevention Research Unit, witch hazel’s exalted place in folk medicine isn’t just hype.

The team discovered that witch hazel extract was extremely effective in suppressing bacterial pathogenesis, or the ability of bacteria to further develop and produce harmful toxins. Rasooly explained that pathogenesis is the root cause of many persistent infections and accompanying complications.

For consumers, witch hazel’s ‘smart’ antimicrobial properties make the plant a great way to fight bacterial pathogens, especially those that have notoriously developed resistance to conventional antibiotic treatments. Read "Witch Hazel Spells Trouble for Harmful Microbes" to learn more.

True North: Bringing Scientific Insights to Farming in Alaska

When they think about farming, many people picture endless rows of corn and wheat spilling across the middle of the country. But the truth is that agriculture is everywhere in the U.S. — from sea to shining sea, and in Hawaii and Alaska. In fact, Alaska is poised to see even more farming as climate change leads to warmer conditions and a longer growing season.

ARS researchers are hard at work figuring out how to develop farming in Alaska in the most sustainable way possible. Together with colleagues from the University of Alaska, they are testing a wide variety of possible crops and practices to see what works well now — and what might work well in the future. Perhaps most importantly, they are focused on working closely with residents of Alaska, letting them decide which research questions are important to pursue. Together, the team is working on projects like selective breeding of crops for the longer season, and testing out new crops that haven’t grown in Alaska before but might do well there — all while ensuring soil health through sustainable choices and practices. Learn more about the research.