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22 October 2016

The microbes are coming: it’s time to act!

Photo by Anne Marie Peterson via Flickr CC BY-NC-SA 2.0.

Photo by Anne Marie Peterson via Flickr (CC BY-NC-SA 2.0.)

Don’t you think it is amazing that joint replacement operations are possible? Or that pneumonia and tuberculosis are not a death-warrant diagnosis? Anyone who has ever had a bad gastro-intestinal infection would agree: the discovery of antibiotics is one of the most extraordinary achievements in medical science.

Antibiotics or, to be more scientifically precise, antimicrobials, are used to treat infectious diseases caused by bacteria, for most surgical interventions, as well as in the treatment of cancer and HIV. Antibiotics are powerful drugs, but become ineffective when used in incorrect doses or for insufficient duration or too often, accelerating the resistance of bacteria. So, basically the more antibiotics we use, the higher the risk they are going to stop working.

What does this have to do with food?
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Blogpost by Ekaterina Bessonova, #CFS43 Social Reporter.


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