Pickled Vegetables (IMAGE) University of Massachusetts Amherst Caption UMass Amherst team collaborated with scientists from two units of the US Food and Drug Administration's Center for Food Safety and Applied Nutrition to map and characterize microbial populations in a vegetable fermentation facility in rural Massachusetts. Credit Real Pickles, Valley Lightworks Usage Restrictions None License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.