This document discusses bacterial spot, a major disease affecting pepper and tomato crops worldwide. It is caused by the bacteria Xanthomonas campestris pv. vesicatoria, which produces water-soaked lesions on leaves and fruits. Cultural practices like using disease-free transplants and eliminating weeds can help control the disease. Chemical controls include copper-based bactericides and Actigard to activate plant defenses, while bacteriophages are a newer biological control option. An integrated approach combining different control methods can help reduce bacterial inoculum and minimize plant susceptibility.