Monika Buczek is a Ph.D. candidate in the Molecular, Cellular and Developmental Biology Department at the City University of New York Graduate Center. She is a member of Dr. Anuradha Janakiraman's lab at the CCNY Center for Discovery and Innovation, and her thesis research focuses on the proteolytic regulation of E.coli cytokinesis. She also teaches as an adjunct lecturer in Molecular Biology and Microbiology at the City College of New York.
Going somewhere exotic? Travel vaccinations are more than just a prick in the arm. Learn what pesky pathogens you’re protecting yourself from next time you trot the globe
When you gain weight, you gain changes in microbes and metabolism too. But they’re harder to get rid of than those last five pounds ever were.
It appears that an imbalance of microbes in the GI tract can adversely affect how the immune system functions. In fact, we are learning more and more how normal human development is dependent on the microbes that have coevolved with us
Perhaps you’ve seen labels in the meat aisle declaring “No Antibiotics!” With the looming antibiotic resistance crisis, and the unsavory idea of antibiotic residue in our meat products, these antibiotic-free meats are certainly tempting options. Consumers have spoken—Americans and Europeans no longer want drugs going into their meat. However, as I learned after attending the Antibiotics in Food: Can Less Do More? conference, getting rid of all antibiotics in our livestock-rearing systems isn’t quite as easy—or humane—as I had originally thought.
It is striking how many ways there are to move virulence genes between bacteria. However, the bacteria that inhabit and infect us are not entirely themselves. They contain alien genes from multiple species, strains, and the bacteriophages that infect them.