Originally published on Thu March 28, 2013 12:06 pm
Deadly microbes like salmonella and E. coli can lurk on the surface of spinach, lettuce and other fresh foods. But many more benign microbes also flourish there, living lives of quiet obscurity, much like the tiny Whos in Dr. Seuss' Whoville. Until now.
Scientists at the University of Colorado have taken what may be the first broad inventory of the microbes that live on strawberries, lettuce, tomatoes and eight other popular fresh foods.
It turns out the invisible communities living on our food vary greatly, depending on the type and whether it's conventional or organic.
Originally published on Thu March 28, 2013 6:19 pm
We're not as daring as Magellan (who died) or Columbus (who went crazy) or Henry Hudson (who froze), but in our dainty little way, we take astonishing risks. Well, maybe not astonishing. Maybe just embarrassing.
How do oysters attach themselves to rocks? They need a glue, but a glue that can set in a watery environment. In this installment of "Joe's Big Idea," NPR's Joe Palca reports that glue could lead to medical advances.
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