![]() ![]() Beneficial microbes may find uses in protecting agriculture, preserving food, enhancing the value of food products and providing general benefits to health and well being. Knowledge of microbial pathogens will lead to tools for surveillance and disease prevention. ![]() Science and technology emerging from microbiology research can help meet these challenges to food and agriculture. New vulnerabilities are generated for agriculture by global movement of agricultural products, trading policies, industrial agricultural practices, and the potential for malicious releases of pathogens by “bioterrorists.” In addition to the threats, benefits also come from the many microorganisms associated with, or introduced into, our food supply where they serve important roles in bioprocessing, fermentation, or as probiotics. Pathogens continue to cause harm once food has left the farm, causing spoilage, and in some cases poisoning and diseases of humans and animals. ![]() The constant spread and evolution of agricultural pathogens provides a continually renewed source of challenges to productivity and food safety. Threats come from microbial pathogens that perpetrate a wide range of plant and animal diseases, destroying agricultural productivity. The backdrop for these research opportunities is a world of microorganisms teeming with threats and benefits to abundant, healthy food and associated environments. This report presents a wealth of research opportunities in food and agriculture microbiology. ![]()
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