The current losses of food crops to disease are unacceptable and so applied microbiology has an opportunity to make a substantial difference to our future health and wellbeing. This is especially true for late blight - a disease of potatoes and tomatoes that is caused by Phytophthorđ infestons (an oomycetc).
Potatoes are a key staple in many countries. Amongst starchy foods they are relatively nutrient rich and highly productive compared with cereals (though less water efficient). However, yield increases have flattened and losses to disease are significant; the cost to farmers of late blight is estimated at £60M a year in the UK alone.
Phytophthora infestans evolves remarkably rapidly, making the disease a particularly intractable problem; emerging strains have been able to overcome the resistance to infection seen previously in some potato varieties.
Plants that are susceptible to infection can be treated with fungicides, but those that arc effective carry high environmental risks. The popular Bordeaux Mixture -a copper-based fungicide used to prevent late blight - is in the process of being phased out by the EU, along with other copper formulations.
Potatoes are a key staple in many countries. Amongst starchy foods they are relatively nutrient rich and highly productive compared with cereals (though less water efficient). However, yield increases have flattened and losses to disease are significant; the cost to farmers of late blight is estimated at £60M a year in the UK alone.
Phytophthora infestans evolves remarkably rapidly, making the disease a particularly intractable problem; emerging strains have been able to overcome the resistance to infection seen previously in some potato varieties.
Plants that are susceptible to infection can be treated with fungicides, but those that arc effective carry high environmental risks. The popular Bordeaux Mixture -a copper-based fungicide used to prevent late blight - is in the process of being phased out by the EU, along with other copper formulations.
[EBOOK] To GM, or not to GM, that is the question! (Microbiologist)
Keyword: ebook, giáo trình, GM, Genetically Modified food, thực phẩm biến đổi gen, có nên dùng thực phẩm biến đổi gen
