Plant diseases are a global problem and contribute to massive crop losses every year. The bacteria that cause these diseases can shorten the shelf life of food products and degrade the quality and nutritional value of food crops. To minimize or even reverse these effects, plant pathologists continue to develop innovative methods to control plant diseases. This book focuses on sustainable control measures for plant diseases caused by bacteria. Chapters explore pathogenic bacteria epidemiology, host range and resistance, nutrient supplementation, traditional control methods, and various application strategies.