Control measures

Bacteria control is essentially prophylactic and includes the following measures in particular:

• avoid planting in humid fields and compacted areas;
• use certified seed potatoes and discard rotted tubers before planting;
• eliminate (roguing) diseased plants from the field (for seed production);
• avoid excessive nitrogen supply and over-irrigation;
• minimise mechanical damage to tubers during harvesting and handling as induced wounds can provide entry points for the bacteria;
• dry the tubers just after harvest and store under dry, ventilated conditions at low temperature to avoid water films on tuber surfaces;
• avoid soaking or cutting the seed potatoes. Dry the tubers thoroughly following treatment against dry rot and gangrene diseases, or against black scurf;
• maintain a high degree of farm hygiene (waste destruction, frequent washing and disinfection of storage areas and equipment).