by Matteo Cavallito<\/p>\n
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Inadequate cleansing, lack of cooking, improper storage are the typical factors behind food contamination<\/strong>. Less known but equally important, soil-based<\/strong> contamination is too often underestimated. This is the main focus of the studies conducted by Angelia Seyfferth<\/strong>, a professor at the University of Delaware and a member of the Soil Science Society of America. \u201cIt all comes down to the chemistry of the soil,\u201d she explains<\/a> quoting her latest work which was presented at the annual meeting<\/a> of the three major associations active in the soil and agribusiness sector: the American Society of Agronomy, the U.S. Crop Science Society and the Soil Science Society of America.<\/p>\n Seyfferth’s investigation focused on rice, a raw material that under certain circumstances is subject to contamination by two harmful elements: arsenic<\/strong> and cadmium. According to the research “In flooded rice paddies, mobilized arsenic is plant-available and can be taken up by rice roots<\/strong> and stored in the grain, where it can impact human health. In contrast to arsenic, reducing conditions tend to immobilize cadmium<\/strong>, so while more oxidized rice paddies via water manipulation can decrease plant As, it can increase plant Cd levels.”<\/p>\n The good news in any case is that the application of tailor-made practices in crops can reduce the burden of contaminants. Thus showing once again<\/a> how soil properties play a crucial role in health and nutrition.<\/p>\nContamination factors threatens plants<\/h5>\n