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Chapter 3
Forms of contamination 2.1
Question | Answer |
---|---|
What was the three types of bacteria that the FDA identified? | Salmonella typhi, shigella spp, enterohemorrhagic and shiga toxin-producing Escherichia coli. |
What are the basic characteristic of the viruses? | Location, sources and destruction. |
What mean location? | Carried by human beings and animals. |
What mean sources?0 | Food, water, or any contaminated surface. Typically occur through fecal-oral routes |
What mean destruction? | Good personal hygiene must be practiced when handling food and food-contact surfaces. |
What was the two highly contagious viruses identified for FDA? | Hepatitis A and Norovirus. |
How can I prevent Hepatitis A? | Exclude staff who have jaundice from the operation. Wash hands. |
How can I prevent Norovirus? | Exclude staff who have diarrhea and vomiting from the operation. Wash hands. |
What are the basic characteristic of the parasites? | Location, source and prevention |
What mean Location? | Require a host to live and reproduce |