

Bacterial disease on crops are very hard to control. Traditionally there is not much l chemistry that can control them effectively. This is especially true on tree fruit where bacterial disease can cause a lot of damage. Bacterial diseases on annual crops from seed are usually controlled by phytosanitary procedures (like acid seed extraction in tomatoes).
So if you got an apple or an orange grown in the U.S. it likely had some antibiotic sprayed on it.
https://pnwhandbooks.org/node/30596/print
The traditional control has been copper. Copper unfortunately sticks around permanently and builds up to some pretty toxic levels.
https://pse.agriculturejournals.cz/pdfs/pse/2024/07/02.pdf
If you eat organic, it’s had a shit ton of copper sprayed on it.











Keep paying them but use it less = more profit.