Streptomycin

Streptomycin is an aminoglycoside antibiotic widely recognized in agriculture as an effective bactericide. Unlike traditional fungicides, its primary function is to combat bacterial plant pathogens that cause significant economic losses in various crop production systems, specifically targeting systemic infections.

The mechanism of action for streptomycin is focused on the inhibition of protein synthesis within bacterial cells. By binding to the 30S ribosomal subunit of the bacterial ribosome, the substance disrupts the translation process of mRNA, preventing the synthesis of proteins vital for the pathogen’s survival and replication, effectively stopping the progression of the disease.

Streptomycin is utilized across various agricultural sectors to manage difficult bacterial threats. Key applications include:

• Control of fire blight (Erwinia amylovora) in apples and pears;
• Suppression of bacterial spot and speck in tomatoes and peppers;
• Treatment of bacterial soft rots in various vegetable crops.

The application of streptomycin requires precise agronomic management. Excessive or frequent use can lead to the development of antibiotic-resistant bacterial strains, which presents a significant concern for both agricultural productivity and public health. It is recommended to use the product as part of an integrated pest management (IPM) program, ensuring limited usage to high-risk periods.

Safety precautions are mandatory when handling streptomycin. Applicators must use appropriate personal protective equipment, including respirators and chemical-resistant gloves, to avoid inhalation or skin exposure. Furthermore, users should strictly adhere to pre-harvest intervals (PHI) to ensure that residues are below the legal limits, protecting consumer safety and environmental integrity.