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A microbe is a microbe: What plant pathologists can and do to contribute to food safety research and outreach
S. A. MILLER (1). (1) The Ohio State University, Wooster, OH, U.S.A.

Plant pathologists are key players in efforts to address food safety concerns. While such concerns include a wide range of issues, outbreaks of human pathogens on fresh produce have become particularly problematic in the past decade. With expertise in plant-microbe interactions, microbial ecology, and plant disease epidemiology and control, plant pathologists are uniquely suited to make substantial gains in our understanding of interactions between plants, human pathogens and other microorganisms. Decades of research on postharvest diseases are highly applicable to the analysis and prevention of outbreaks of <i>E. coli</i> and <i>Salmonella</i> on fresh produce. Plant pathologists are learning how human pathogenic bacteria survive, multiply and interact with other microorganisms in plant environments. Whether or not tactics for pre-harvest management of plant pathogens affect the introduction and persistence of human pathogens is being addressed. Are the points of entry and dispersal of human and plant pathogens in crops related, and is co-management a reasonable goal? Plant pathologists are in an excellent position to convey knowledge to crop producers, their traditional clientele. Producers surveyed recently overwhelmingly preferred to receive food safety information in-person from university extension. Plant pathologists, with their colleagues in other disciplines, are contributing meaningfully to the ultimate goal of ensuring a safe and healthful food supply.

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