Reactions to PHO ban; Soil microbe combats arsenic in rice

Reducing pickles’ environmental impact
Pickled vegetables are popular among consumers, particularly pickled cucumbers. These pickles, however, are traditionally brined in high-salt solutions, and treating leftover brine can be a challenge for processors. In a recent study that appeared in the Journal of Food Science, researchers examined whether consumers would accept pickled cucumbers that were brined instead in a calcium chloride (CaCl₂) solution, which does not pose the same environment…