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Images: Recipes for Antibiotic Resistance

For her research, Megan May, a Ph.D. student in the MIT-WHOI Joint Program, packs her equipment  to collect samples of bacteria in seawater and dry and wet sand at Cape Cod beaches. (Ken Kostel, Woods Hole Oceaongraphic Institution)
Graduate student Megan May samples throughout the year to see how bacterial populations change with seasons. She drills through frozen coastal waters to extract a water sample from one of her six study sites on Cape Cod. She will analyze bacteria in the samples to identify antibiotic-resistant genes present in the environment. (Rebecca Gast, Woods Hole Oceanographic Institution)
Megan May cultures bacteria from her samples on petri dishes and then exposes them to antibiotic disks. Each white circle contains an antibiotic. The circles around the disks are known as zones of inhibition, the area where bacterial growth is inhibited by the presence of the antibiotic. The size of these zones provides information about how effective the antibiotic is at killing the bacteria, revealing the bacteria's degree of resistance. (Megan May, Woods Hole Oceanographic Institutioin)
(The U.S. Centers for Disease Control)
(The U.S. Centers for Disease Control)
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