Browse Environment Stories - Page 6

As it is every year, January is National Radon Action month. However, this year feels different, as many people are spending more time at home to keep each other safe and healthy. This makes it even more important that we test our homes for radon, a colorless, odorless gas that is the second-leading cause of lung cancer.

Eight Grady County 4-H’ers installed a pollinator garden at a local school as part of a yearlong program highlighting the importance of pollinators.

A unique study conducted by University of Georgia entomologists led to the discovery of a distinctive supergene in fire ant colonies that determines whether young queen ants will leave their birth colony to start their own new colony or if they will join one with multiple queens. Researchers also found that ants were more aggressive toward queens who don’t possess the supergene, causing colony workers to kill them. This critical finding opens the door to new pest control methods that may be more efficient in eradicating problematic fire ant colonies. 

Between dealing with the ongoing COVID-19 crisis and early indications of an especially active hurricane season, University of Georgia experts urge citizens to prepare early and remain prepared for weather-related emergencies.

Following the onset of several major outbreaks of foodborne pathogens traced back to wildlife, buyers of farm-fresh produce began encouraging the removal of natural habitats and nesting areas on farms to discourage wildlife intrusion.

Friday kicks off the second annual Great Georgia Pollinator Census coordinated by University of Georgia Cooperative Extension.

As we approach the harvest season for watermelon, bell pepper, tomato, yellow squash, zucchini, cucumber, sweet corn and other crops, Georgia vegetable growers can move ahead and prepare seasonal workers to mitigate the spread of COVID-19 during harvest time.

An online tool developed by the University of Georgia College of Agricultural and Environmental Sciences is helping produce growers assess their water quality and prepare for increased testing requirements.

When COVID-19 was identified, Malak Esseili stopped taking her children along on trips to the grocery store and she told her sisters to start wearing scarves as makeshift masks while in public. As an assistant professor of food virology at the University of Georgia Center for Food Safety in Griffin, Esseili studied the emerging viral pathogen SARS-CoV-2 (the virus that causes COVID-19).

Farmers and food processors take routine steps to reduce the likelihood of foodborne pathogens, like Salmonella and E. coli, contacting our food and causing illness. The procedures that our food industry takes on a daily basis are also effective in reducing the chances that the coronavirus responsible for COVID-19 will come in contact with the food we eat.