Hand sanitizer has become a scarce commodity as Covid-19 circles the world. A quick search on Amazon’s US site reveals that even the e-commerce giant is completely out of stock of the instant disinfectant, aside from a few third-party sellers. Our director comments on this story.
The Antibiotic Resistance Action Center (ARAC) at the George Washington University Milken Institute School of Public Health has launched the website AntibioticsandYou.org. The website aims to be a helpful resource during the heart of the cold and flu season – a time when antibiotics are in high demand by patients even though neither condition responds to antibiotics.
Vanessa Quinlivan is a Senior Research Associate for ARAC. She completed her Ph.D in the Johns Hopkins University Dept. of Biology while working for the Carnegie Institution of Washington, where she studied fat and cholesterol metabolism using a larval zebrafish model. Previously, as a M.S. student at the College of William & Mary, she worked to characterize gene regulation in Helicobacter pylori.
Jack Villani is a Research Associate at ARAC. He holds a Bachelor’s in Biology from the College of William & Mary and a Master’s in Medical Microbiology from the London School of Hygiene & Tropical Medicine. Prior to joining ARAC, he spent over two years at the National Institutes of Health investigating pathogenic mechanisms of poxviruses. As a graduate student, he studied orbiviruses, and as an undergraduate spent three years investigating mechanisms of bacterial gene regulation.
On January 5, our director Dr. Lance B. Price was featured in a segment on 60 Minutes discussing the overuse and misuse of antibiotics in food animal production and how this issue impacts human health.
WASHINGTON, D.C. (Oct. 31, 2019) – The Antibiotic Resistance Action Center (ARAC), based at the George Washington University Milken Institute School of Public Health (Milken Institute SPH), co-authored a report released by a coalition of public health and advocacy groups on Oct. 31 examining antibiotics use in the beef supply used by fast food companies.
