DISEASE: Bacterial leaf spot (Head rot)
HOST: Lettuce
Leaf with black, greasy spots that tend to be vein delimited. Lesions begin as small, angular, water-soaked lesions that coalesce, resulting in large necrotic areas.

Bacterial leaf spot (Head rot) | Lettuce
DISEASE: Bacterial leaf spot (Head rot)
HOST: Lettuce (Lactuca sativa)
PATHOGEN: Xanthomonas axonopodis pv. vitians
PATHOGEN SYNONYM: Xanthomonas campestris pv. vitians
SOURCE: A. Alvarez
DISEASE: Bacterial wilt
HOST: Alfalfa
Longitudinal section of defined brown gum pockets on inner surface of root bark.

Bacterial wilt | Alfalfa
DISEASE: Bacterial wilt
HOST: Alfalfa (Medicago sativa)
PATHOGEN: Clavibacter michiganensis subsp. insidiosus
SOURCE: S. Thomson
DISEASE: Bacterial wilt
HOST: Alfalfa
Infected plant (left) with typical symptoms of stunting and chlorosis. Other characteristic symptoms are spindly stems and small distorted leaflets. Healthy plant (right).

Bacterial wilt | Alfalfa
DISEASE: Bacterial wilt
HOST: Alfalfa (Medicago sativa)
PATHOGEN: Clavibacter michiganensis subsp. insidiosus
SOURCE: S. Thomson
DISEASE: Bacterial wilt
HOST: Alfalfa
Diseased plant with chlorotic leaves.

Bacterial wilt | Alfalfa
DISEASE: Bacterial wilt
HOST: Alfalfa (Medicago sativa)
PATHOGEN: Clavibacter michiganensis subsp. insidiosus
SOURCE: S. Thomson
DISEASE: Bacterial wilt
HOST: Alfalfa
Cross sections of diseased roots with defined brown gum pockets on inner surface of bark. Healthy root (upper left). Other sections represent increases in disease severity.

Bacterial wilt | Alfalfa
DISEASE: Bacterial wilt
HOST: Alfalfa (Medicago sativa)
PATHOGEN: Clavibacter michiganensis subsp. insidiosus
SOURCE: L. Claflin
DISEASE: Slippery skin
HOST: Onion
Rot progresses from the top of infected scales and eventually internal tissues rot. In early stages, the only external symptoms may be softening of the neck.

Slippery skin | Onion
DISEASE: Slippery skin
HOST: Onion (Allium cepa)
PATHOGEN: Burkholderia gladioli pv. alliicola
PATHOGEN SYNONYM: Pseudomonas gladioli pv. alliicola
SOURCE: H. Schwartz