Since their introduction around 70 years ago, antibiotics have been used to help most of us recover from illnesses and infectious diseases.
They’re still doing that job, but there’s an increasing number of antibiotic-resistant bacteria making the drugs much less effective. And that’s, at least in part, because of how often they’ve been prescribed.
As the antibiotic-resistant bacteria become more common, the threat to human health is growing.
And that has motivated NAU Ecologist Ben Koch to research how the bacteria could impact our food sources and more.
