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The quality of soil and its suitability for growing crops has been important since humans  developed agriculture. Back in 1888, Rhizobium spp. were found living in the roots of leguminous plants; first suggesting the importance of soil microbes. It is now known that soil microbiomes are diverse communities with complex interactions, made up of a vast array of bacteria, fungi, archaea, protists and viruses, which are crucial for carbon and nutrient cycling, plant health and even soil structure.

The August 2018 issue of Microbiology Today focuses on the use of microbes and the roles they can play in food.

The May 2018 issue of Microbiology Today focuses on the use of micro-organisms as tools in a wide range of contexts. Throughout our feature articles, there is an emphasis on the beneficial ways in which microbes can be utilised, in areas as diverse as construction, pest control and the disposal of radioactive waste.

The soil microbiome – the community of soil micro-organisms found in soil – is crucial for food security and the health of our soils. Microbiologists are investigating better understanding of the diversity and function of the soil microbiome, and harnessing it as a tool for sustainable agricultural intensification.

Welcome to the May 2015 issue of Microbiology Today, which focuses on soil microbiology.

Endemic livestock diseases are found in cows, pigs, sheep and poultry and include mastitis, tuberculosis, avian colibacillosis, and salmonellosis. They are caused by infectious micro-organisms, some of which rapidly evolve to escape control.

Fusarium wilt is caused by a fungus, Fusarium oxysporum f.sp. cubense. The TR4 strain targets Cavendish bananas, as well as many other banana varieties.

Microbiology is vital to preserve a sustainable, safe and secure food supply.

This May 2012 issue of Microbiology Today is on the RHS Chelsea Flower Show.

Food-borne pathogens are a major threat to food safety. Most food-borne illness is caused by infection by microbial pathogens that have entered the food chain at some point from farm to fork. The World Health Organization (WHO) estimates that food-borne and water-borne diarrhoeal diseases together kill around 2.2 million people annually.

The Position Statement argues that microbiological research is vital in safeguarding our supplies of nutritious, safe and abundant food.

The August 2010 issue of Microbiology Today focuses on microbes involved in and affecting food.

Most strains of Escherichia coli are harmless. However, some produce powerful toxins that can cause serious illness. Verocytotoxin-producing Escherichia coli (VTEC) has caused a number of outbreaks of food poisoning in the UK.

The February 2002 issue of Microbiology Today focuses on food microbiology. You are what you eat, and as most foods are closely associated with microbes in some way, either in their production, spoilage or as vehicles of disease, food microbiology is highly relevant to all our lives.

The February 1997 issue of SGM Quarterly focuses on the use and effects of microbiology in food and drink.