Fungi as crop pathogens and beneficial symbionts in food security – a review

Fungi play a dual role in global food security, acting as devastating crop pathogens and beneficial symbionts. Fungal diseases affecting crops can significantly diminish yields and threaten food security. Nearly every major food crop has one or more key fungal diseases that farmers battle. Changes in farming systems, climate, and globalization have heightened the pre-harvest threat posed by fungi to global food security. Such changes demand renewed efforts in crop protection, breeding for resistance, and international biosecurity to safeguard yields and the supply of food crops. Fungi continue to impact food security after crops are harvested, by causing spoilage during storage, transit, and processing. Post-harvest fungi can lead to rot and decay in stored grains, fruits, and vegetables, reducing the quantity of edible food. Fungal diseases reduce both the quantity and nutritional quality of staple harvests, thereby compounding threats to food security. While fungi cause many problems, they also offer solutions and benefits for sustainable food production. Beneficial fungi form mutualistic relationships with plants, serving as biocontrol agents that enhance crop yields and resilience. These uses of beneficial, naturally occurring fungi to protect crops and enhance productivity push forward sustainable agriculture by reducing chemical dependence and supporting resilient farming systems.