Biological Control Agents: A Sustainable Solution for Vegetable Disease Management

Vegetables provide fibre, vitamins, minerals and antioxidants that lower the risk of heart disease, cancer and other non-communicable illnesses, yet global intake remains below the recommended five daily servings, contributing to millions of deaths each year. Meanwhile, fungal, bacterial and oomycete pathogens can eliminate up to a third of vegetable yield before or after harvest. Broad-spectrum pesticides help protect crops, but residues, non-target impacts and rising pathogen resistance have narrowed their long-term usefulness. These constraints have shifted interest toward biological control agents (BCAs)—beneficial bacteria, fungi and yeasts that suppress pathogens by competition, direct antagonism and priming of plant defences. BCAs integrate easily into Integrated Pest Management programmes, reduce chemical inputs and safeguard both soil health and consumer safety. This review outlines the main BCA groups, explains their modes of action and discusses why they are becoming an essential pillar of sustainable vegetable disease management.