Researchers at N.C. State say oils extracted from herbs and spices could act as a natural disinfectant for fruits and vegetables.
A joint project with the University of Tennessee aims to find an alternative to chlorine used on produce grown for mass consumption. Dr. Penelope Perkins-Veazie is a horticultural science professor at N.C. State's research campus in Kannapolis. She says pungent spices tend to be best at fighting harmful germs.
"They have a very distinct odor, like cinnamon, for instance," Perkins-Veazie says.