Increased soil-microbial-eco-physiological interactions and microbial food safety in tomato under organic strategies

Abstract

Farmers' profit has been continuously squeezed as the costs have been rising faster than the realization, ushering the law of diminishing returns. The environmental and health impacts have been equally alarming as the toxic residues have entered the whole food chain which increases the incidence of chronic and dreaded diseases like cancer, arthritis, atherosclerosis, corroded membranes, weakened DNA walls, and damaged livers. The situation is really horrendous and calls for an immediate remedial answer, which is none else than reverting back to the organic farming system. Organic agriculture is an eco-friendly management system which upgrades agrological ecosystem health, biodiversity, and soil biological, physical, and chemical properties. Organic cultivation, quality of food, and human health complement the strong environmental arguments for going organic. Organic agriculture initiates self-sustenance, rural development, and nature conservation; the thread that weaves together this ambitious goal is the sustainable use of biodiversity.