Exposure to glyphosate, the world’s most widely used herbicide, increases the risk of a cancer called non-Hodgkin lymphoma by 41 percent, according to a new analysis from researchers in the UW Department of Environmental & Occupational Health Sciences (DEOHS).
I recently found leftovers in my fridge that were close to a week old—right on the line between acceptable and sketchy. I performed the tried-and-true smell test, made a judgment and popped them in the microwave.
The broccoli tasted fine, the rice was a little dry. All was going well until my mind wandered to a recent lecture on foodborne pathogens in my environmental microbiology course.
There is a hidden cost to the fresh fruits and vegetables you buy at your local market.
The estimated 2.5 million US farmworkers who harvest that produce are among America’s most vulnerable workers. They face environmental hazards on the job and in their housing and limited access to health care. Too often, they live on the margins of society without a voice to shape decision-making and policies that could improve their lives.
A shellfish toxin that can be fatal to marine life and humans may cause neurological effects in humans even at low levels of exposure over time, according to new research led by the UW Department of Environmental & Occupational Health Sciences (DEOHS) and the Department of Pharmaceutics.
Our faculty and students in the UW Department of Environmental & Occupational Health Sciences explore how to safeguard the environment while improving the health and safety of workers in the food and agricultural industries, the people who depend on these resources and the animals used for livestock production.