Lincoln University Research Advances Food Safety and Nutrition Awareness

When thinking about food safety and healthy eating, we often focus on the consumer's role. People are taught to prevent cross-contamination and store foods at the proper temperature, or to avoid foods with added preservatives and artificial flavors.

But food safety and healthy eating don't start on the shelf - they start in the field.

Following this line of thinking, Dr. John Yang, a professor of environmental soil chemistry at Lincoln University of Missouri (LU), is conducting a research project at Lincoln focused on uncovering the ecological risks of nanoparticles in soil-plant ecosystems.

According to Yang, a lot goes into our crops before they ever leave the soil. Farmers use various products to protect crops from pests and encourage bountiful harvests. Many of the components of these products have been studied; however, some newer materials, such as nanoparticles, are less understood.

Nanoparticles are extremely small particles used widely in agricultural products such as fertilizers, herbicides and pesticides. Despite their widespread use, the risks that nanoparticles pose to plants, food and the environment are largely unknown.

"Nanoparticles have been widely used in agricultural applications as they enhance effective treatment for plants. Those materials make their way into the soil and water, which then makes its way into plants," Yang said. "That will have some kind of effect on human and environmental health."

The first objective of Yang's project is to evaluate how nanoparticles are absorbed by plant roots. The second objective is to see how those particles accumulate in plant tissues, including the roots, stems and leaves. This aspect of the project is particularly relevant, as it reveals whether nanoparticles from agricultural products are making it into the food we eat.

Yang's final objective is to observe the impact of nanoparticles on the microbial community in soil. Microbes are tiny living organisms, such as bacteria and fungi, which live in soil and break down organic matter, circulate nutrients and help plants grow. If nanoparticles have a negative impact on the microbial community, then soil health and crops could suffer.

To find these answers, Yang and his colleagues conducted an experiment with corn, given its popularity among Missouri growers. The corn was grown in an indoor greenhouse on LU's campus using field soil treated with different amounts and combinations of nanoparticles. After 60 days, Yang harvested the corn and began chemical analyses of the roots, stems and leaves.

Yang said the project is ongoing, as the chemical analysis is a labor-intensive and timely process, but he hopes to be finished by summer. He also plans to share preliminary results from the project at the Association of 1890 Research Directors Research Symposium in March.

"This research will provide valuable scientific evidence on the risks of nanoparticles, which helps how we regulate nanoparticle application in agriculture, specifically in soil and water," Yang said.

He explained the project's findings will be published, making them available to policymakers responsible for determining how to safely use nanoparticles.

In addition to policymakers, Yang's research will help farmers make informed decisions when deciding what products to use and how to use them, resulting in healthier crops and foods.

The project is supported by a USDA-NIFA Evans-Allen Capacity Building Grant.

Yang's research project is one of many at Lincoln aimed at elevating the agricultural industry and improving food safety and access for consumers.

Other projects, past and present, aim to improve foodborne pathogen detection, understand how "forever chemicals" affect plant systems, introduce new harvesting methods and find alternative crops for resource-limited growers.

Every day, Lincoln University researchers develop innovations transforming agriculture as we know it, addressing food security and community needs across Missouri.