Week 7 Assignment- Foodborne Illness Short Answer Questions Write a 125- to 150-word response to each of the following questions: Staphylococcus What is the infectious agent (pathogen) that causes this infectious disease? For example, the name of the bacteria, virus, or parasite. A) Staphylococcus aureus bacteria, also called “staph”, cause the infectious agent (pathogen) MRSA. MRSA or “mercer” stands for methicillin-resistant Staphylococcus aureus. This strain of staph is resistant to
Botulinum Toxin SFC Wood Randall CBRN ALC Class 07-15 SSG Thomas September 11, 2015 Abstract This document will answer many questions about Botulism Toxin. Some of the questions addressed will include; What exactly is botulism? What is the germ Clostridium botulinum? How frequent does botulism occur? What are the symptoms of botulism? How do we diagnose botulism? How do we treat botulism? What are complications from botulism? How does one prevent botulism? What are public health agencies doing
vegetable producers; a global blueprint for fruit and vegetable producers Benjamin J. Chapman University of Guelph, 2005 Advisor: Professor Douglas A. Powell Fresh fruits and vegetables have been increasingly linked to cases of foodborne illness. Many
The public health nurse was able to help coordinate the delivery of necessary medications to those in short supply, enabling the patient to remain in their home for the time being. Safe food and water supplies would need to be addressed with homeowners. Information regarding the safe storage, handling, and preparation of food without power is a topic of
are not something the school nurse will be involved in. Screening – DM - PEDI Screening priority Question regarding hypothyroidism and the nurse recognizes that mental dysfunction is a long-term consequence. What is screening priority? Answers included screening for T3 in preschoolers or children (?), iodine screening in people over 60, TSH in women over 45, and T4 in newborns. The answer is T4 in newborns. Seat belt safety-adolescents Secondary prevention – tobacco Secondary prevention