Fire blight is one of the most damaging bacterial diseases that affects major pome fruit trees, causing high economic losses. It was first noticed in the Hudson Valley up-state New York in 1780 and has spread to the entire North American continent since then. It is endemic to Virginia consistently threatening apple and pear orchards across the state. The causal agent of this detrimental disease is a Gram-negative rod-shaped bacterium Erwinia amylovora. The most distinctive symptoms of the disease include wilting and blackening of flowers, shoots, twigs and foliage that appear as if it has been swept by fire, giving rise to the name ‘fire blight’. The principal pome fruits affected are from the Rosaceae family, such as apple (Malus x domestica), pear (Pyrus communis), Asian pear (P. pyrifolia), and quince (Cydonia oblonga). The fire blight pathogen overwinters primarily inside cankers on infected host plants, which are dead elliptical to irregular patches of bark on perennial wood of branches, central leader, trunk or rootstock. The bacteria spread from active symptoms on the plant or contaminated flowers through non-pollinating and pollinating insects, birds, wind and rain during the flowering and shoot growth periods. E. amylovora primarily enters host plants through nectarthodes (nectaries) of flowers, with mechanical openings like pruning wounds, breakage or abrasions serving as additional important infection pathway. Fire blight outbreaks significantly devalue the orchard, interrupts fruit production and/or reduces the crop yield and price, leading to severe economic losses. Several cultural and chemical management practices have been adopted to manage the pathogen. However, in the last 20 years, managing fire blight has been challenging due to frequently occurring favorable weather conditions during bloom and shoot growth, thus propelling multiple infection periods which are difficult to prevent.