Monika Buczek

Monika Buczek

Senior Contributor 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. 

Cholera has long been a fatal disease, but it took the ingenuity of some truly remarkable scientists, Snow, Pacini, and Koch, to figure out the causes were dirty water, intestinal disease, and a microscopic curved bacterium called Vibrio.

What you should know about the microbes you interact with on the beach: some are good, and some downright terrifying.

A Nobel-winning antimalarial drug derived from a traditional Chinese herb can also help treat tuberculosis.

How does getting injected with live parasites sound to you? This World Immunization Week we explore a new vaccine that might just change your mind.

How is chocolate made? What gives this simple seed its unique and irresistible flavor? For that, we can thank microbes and the metabolic process of fermentation.

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.

Be afraid, be very afraid. Meet the microbes that make Zombies, Vampires, Witches and Ghosts real.

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.

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