A little-reported side effect of surging COVID-19 cases is the likelihood that there will be an increasing number of people exposed to antibiotic-resistant bacteria.
At least 15 percent to 20 percent of people infected with SARS-CoV-2, the coronavirus that causes COVID-19, develop a secondary bacterial infection, requiring the use of antibiotics. As a result, most hospitals are prescribing antibiotics pre-emptively to hospitalized COVID-19 patients, heightening the likelihood that more bacteria are adapting and developing resistance to these antibiotics. Continue reading
A cup of coffee with a former journalist colleague led Rhode Island radio reporter Lynn Arditi down the path of reporting on “superbugs,” the term for antibiotic-resistant bacteria.
Arditi’s former colleague was working for LifeSpan, a large Rhode Island health system, and pitched her the story of a study authored by one of its lead researchers and infectious diseases specialists. The study was about the discovery of a set of compounds that could become a new class of antibiotics to treat drug-resistant bacteria. Continue reading
Photo: CDC/Courtesy of Larry Stauffer, Oregon State Public Health LaboratoryA positive result of a phage test showing diminished growth (arrowhead) where a gamma phage suspension had been applied.
A desire to put a human face to antibiotic resistance led reporter Chris Dall to dig into the relatively unknown world of viral research aimed at killing superbugs.
Dall began investigating bacteriophages, which are viruses that kill bacteria, when he was assigned a story to write about a study that appeared in the scientific journal, Antimicrobial Agents and Chemotherapy in August 2017. The report dryly described a method of using viruses to save a 68-year-old man, who was dying from an antibiotic-resistant infection. Continue reading
A report released by the U.S. Food and Drug Administration showed that an increasing number of Americans infected with the foodborne pathogen, salmonella, are resistant to multiple antibiotics.
In 2015, multidrug resistance rose to 12 percent of salmonella cases, from 9 percent the year before, the FDA said. Eating raw or undercooked meat, poultry or egg products can cause salmonella infection. Continue reading