Superbugs on your plate: how antimicrobial resistance spreads through food

By Laura Botello Morte, Personal Docente e Investigador de la Facultad de Ciencias de la Salud, Universidad San Jorge
Pedro Rodríguez López, Investigador Postdoctoral - Microbiología, Universidad San Jorge

From the moment raw ingredients are harvested to when you cook and eat a meal, an invisible process is taking place: the growth of antimicrobial resistance. This happens when microorganisms (bacteria, fungi, and so on) stop responding to antibiotics or disinfectants.

Often described as a “silent pandemic”, antimicrobial resistance is currently one of the greatest threats to global health.

Antimicrobial…

Read complete article

~	Insects in the tropics are already near their heat limits – climate change could push many beyond survival

~	Bobi Wine’s decision to flee Uganda points to a shrinking landscape for opposition politics

~	Brutal Mau Mau camps in Kenya were an extension of Britain’s colonial prison system – historian traces their roots

~	Iran war: what African countries can do to get through the crisis and emerge in a better place

~	Home or away? Why planning a sustainable holiday is about more than swapping planes for trains

~	What the government’s plan for social cohesion gets wrong about community division

~	Counting trans people: Why better data collection is essential for better policy

~	Neighbourhoods are changing as cities prioritize diversity, connectivity and livability

~	Selling stolen art is tricky, so why even bother heisting it? An expert explains

~	Javier Milei’s inflation ‘miracle’ in Argentina is a warning to the world, not a blueprint