The World Health Organization has created a Hub for Pandemic and Epidemic Intelligence. Dr. Chikwe Ihekweazu, who heads the group, talks about the challenges that lie ahead.
The number of people infected with Guinea worm dropped to just over a dozen worldwide last year as health workers try to eradicate the disease. The disease infected 3.5 million people globally before The Carter Center began leading eradication efforts in the 1980s.
It's a pandemic predicament. With only 1 recorded case of COVID-19 in their island nation, Tongans are desperate for help after the volcanic eruption — but eager to keep the virus out.
A new report in The Lancet finds that in 2019, antibiotic-resistant bacteria killed 1.2 million people — more than were killed by malaria or HIV/AIDS. The problem is mounting in lower-income nations.
Athletes and other attendees will be in a closed "loop" with strict rules about everything from daily testing for athletes to how spectators should respond — no cheering out loud, please!
Previous versions of the coronavirus didn't transmit as easily outdoors thanks to airflow that dispersed viral particles. But what about the highly transmissible omicron variant?
Three doctors present their proposal to get vaccines to everyone in the world. "We already have the resources, knowledge and systems," they write. Global leaders just have to make it happen.
When germs learn to defeat drugs meant to kill them, infections are hard if not impossible to treat.
Scientists say finding the MCR-9 gene in the first sample tested in Georgia sewer water means research, health care and government agencies should seek solutions now to combat antibiotic-resistant bacteria.
The omicron variant has added a lot of uncertainty to the trajectory of the pandemic. Dr. Hans Kluge, the WHO regional director for Europe, has what he calls five pandemic stabilizers that could help.
The southern specialty — snail broth, pickled bamboo, slippery rice noodles — has taken off. "A lot of people were looking for crazy, ridiculous things to eat," says food blogger Mei Shanshan.
