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There are mainly 4 types of food contaminants
clostridium botulinum causes botulism. Toxins produced by this bacteria affects body's nerve function and leads to difficulty in breathing, muscle paralysis and even death.
Norovirus can cause diarrhoea and vomiting if hygienic practice is not followed. Can also transmitted by direct contact or having contaminated food.
Salmonella causes salmonellosis leads to vomiting,diarrhoea, melena etc. Mainly affects immune compromised people like, pregnant women, HIV etc.
Prevention
Proper cooking of food.
Ensure proper hand hygiene.
Refrigerate foods if it is perishable.
I need new and unique answers, please. (Use your own words, don't copy and paste), Please...
I need new and unique answers, please. (Use your own words, don't copy and paste), Please Use your keyboard (Don't use handwriting) Thank you.. List five categories of contaminants in the food supply? Discuss three microbiological agents that are implicated in foodborne illness? State three measures for preventing foodborne illness?
I need new and unique answers, please. (Use your own words, don't copy and paste), Please Use your keyboard (Don't use handwriting) Thank you.. Discuss the clinical manifestation of malaria and its impact on woman and child health (300- 500 words )
I need new and unique answers, please. (Use your own words, don't copy and paste), Please Use your keyboard (Don't use handwriting) Thank you.. Name and explain the types of thermogenesis ( in details and more expline) Use your own words, don't copy and paste
I need new and unique answers, please. (Use your own words, don't copy and paste), Please Use your keyboard (Don't use handwriting) Thank you.. Q1: Discuss the etiology and pathophysiology of hypertension. Q2: Define arrhythmia. Discuss the etiology and pathophysiology of i) bradycardia, ii) tachycardia.
I need new and unique answers, please. (Use your own words, don't copy and paste), Please Use your keyboard (Don't use handwriting) Thank you.. Q1: Discuss the etiology and pathophysiology of hypertension. Q2: Define arrhythmia. Discuss the etiology and pathophysiology of i) bradycardia, ii) tachycardia.
I need new and unique answers, please. (Use your own words, don't copy and paste), Please Use your keyboard (Don't use handwriting) Thank you.. Q1: Discuss the etiology and pathophysiology of hypertension. Q2: Define arrhythmia. Discuss the etiology and pathophysiology of i) bradycardia, ii) tachycardia.
I need new and unique answers, please. (Use your own words, don't copy and paste), Please Use your keyboard (Don't use handwriting) Thank you.. Q1: Discuss the etiology and pathophysiology of hypertension. Q2: Define arrhythmia. Discuss the etiology and pathophysiology of i) bradycardia, ii) tachycardia.
I need new and unique answers, please. (Use your own words, don't copy and paste), Please Use your keyboard (Don't use handwriting) Thank you.. Q. No. 1. What are the major food groups for diet? Q. No. 2. What is the vital role of significant nutritional foods and food products in the human diet?
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I need new and unique answers, please. (Use your own words, don't copy and paste), Please Use your keyboard (Don't use handwriting) Thank you.. ( pllllessse i neeed more details and more expline) 1. Discuss the type of evaluation of whole teams and individuals. 2. Provide guidelines for giving an individual evaluation. 3. List four topics for healthcare team leader training. 4. Provide two examples of interprofessional healthcare team training programs used in the United States. (Use your own words,...