Healthy plants, safe food

Microbes are all around us. Many are beneficial and have been harnessed to transform fruits, vegetables and grains into food and beverages we enjoy like bread, injera, beer, wine, kimchi and chocolate. On the other hand, other microorganisms - including viruses, bacteria and fungi - can cause infections and diseases in humans, animals and plants, too.

The health of plants, animals, people and the environment are all inextricably interconnected - a concept known as “One Health”. A prime example of One Health principles is that when plants become infected with microorganisms, they can become sick, not grow as well and thereby decrease the amount of food available to feed humans and animals. The result is often food insecurity.

In addition to having food that is available and accessible, another key aspect of food security is that the food must be safe. Some of the fungi that infect and cause disease in plants also produce potent toxins that cause serious diseases in people and animals, both from chronic low-dose exposures and acute toxicity. Examples include mycotoxins present in wheat, corn or even apples. Another concern is that foodborne bacterial pathogens like, E. coli and Salmonella spp., survive much better, and may even proliferate, on injured plant tissues caused by plant pathogens, insect damage or other forms of trauma or bruising.

Finally, pesticide residue contamination in fruits and vegetables represents another potential safety risk for consumers. Fortunately, producers of grains, fruits and vegetables have a number of tools available to them to keep plants healthy and therefore make them safer for use as food and feed.

Collectively these practices are known as Integrated Pest Management (IPM), and include things such as

• the selection of varieties of plants that are resistant to diseases,
• regular scouting for pests and diseases for early detection,
• pathogen-free true seed and vegetative planting materials,
• irrigation water that is fit-for-purpose and good sanitation practices,
• crop rotation and other practices to prevent pathogen build-up,
• use of biologically-based plant protection products, and
• judicious use of antimicrobials.

Adopting IPM can improve plant health and reduce the need for treatment with antimicrobials and other pesticides. This can improve productivity, quality, and profits, but also it can have unseen, but important, co-benefits of improving food safety.

Healthy plants lead to safer food.

As the world celebrates the first-ever International Day of Plant Health, FAO Food Safety Officer Jeffrey LeJeune draws the connection between plant health and food safety.

Read more about FAO’s work on plant production and protection

Related links:

https://www.fao.org/pest-and-pesticide-management/en/

https://www.fao.org/transboundary-plant-pests-diseases/en

https://www.fao.org/fall-armyworm/en/