Infection Control What causes people to get sick? How is disease spread from one person to another person? What can be done to stop the spread of infection and disease? As a health care worker‚ it is important to know the answers to these questions. When you understand what causes infection‚ you can learn how to prevent it. Infection control is a set of practices and procedures that will help to prevent the transmission of disease within a health care facility. Infectious and Communicable Diseases
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Name of diseases | antibiotics | pharmacokinetics | Mechanism of action | Listeriosis and e.coli enteritis | AmpicillinGentamicin | Half-Life: 1-1.8 hrProtein Bound: 15-25%Absorption: oral 50%Distribution: bile‚ blister & tissue fluids‚ CSF with inflamed meningesMetabolism: liverExcretion: urineHalf-Life: 2-3 hr (NRF)Protein Bound: <30%Peak Plasma Time: IM 30-90 min; IV 30 min after 30 min infusionDistribution: crosses placenta‚ relative diffusion from blood into CSF: minimal even with
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Online BIO 150 Introductory Microbiology #3 Lab Report NAME __ Lab Group 2_____ Answer the following questions as you work your way through the lab material typing in your answers. Then submit your finished lab report as a Microsoft Word document. This lab report is worth 100 points towards your final lab grade. Each Q is worth 2 points unless otherwise noted. Also‚ per the Honor Code‚ this work must be your own. This is due Mon. 10/8 at 11:59 PM. The theme of this lab is the identification
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Book one - Follow workplace hygiene procedures Hygiene aims to Positive attitude towards personal cleanliness Awareness of hygienic practices Appropriate hygienic handling and storage of commodities and equipment in the kitchen. Hygiene risks Three Categories; 1. Personal hygiene Poor personal grooming Wearing nail polish or jewelry Not washing hands 2. Environmental hygiene Pets in the kitchen Chipped plates‚ cups etc No fly screens Not the correct method of garbage
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Identifying the Unknown Bacteria: Bacillus cereus Brittany Moy Coastline Community College Abstract Bacillus cereus is a Gram-positive‚ facultative aerobic‚ spore-forming‚ rod-shaped bacterium that is widely distributed among the environment. Introduction The reason for identification of unknown bacteria was to help students recognize different bacteria through different biochemical tests and characteristics. This is important in the medical field because identification of unknown bacteria
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Where Does Our Food Come From? I have gotten into the pattern of trusting the safety of any food that is available for purchase but does my blind trust put my health in jeopardy? It seems that having access to safe and healthy food has always been an assumed right as an American‚ but why? We have all witnessed food recalls‚ e-coli outbreaks and heard reports on unsafe food processing practices by US companies. Who is ’approving’ this food for American consumption and through which process? What
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CHAPTER I INTRODUCTION Peel waste are highly perishable and seasonal‚ is a problem to the processing industries and pollution monitoring agencies. There is always an increased attention in bringing useful products from waste materials and citrus wastes are no exceptions. Suitable methods have to be adopted to utilize them for the conversion into value-added products [Nand‚ (1998)]. Pectin exists in varying amounts in fruit cell walls and has important nutritional and technological properties
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Repository @ Iowa State University Graduate Theses and Dissertations Graduate College 2010 Three essays on food safety and foodborne illness Jing Liang Iowa State University‚ QsingL@hotmail.com Follow this and additional works at: http://lib.dr.iastate.edu/etd Part of the Economics Commons Recommended Citation Liang‚ Jing‚ "Three essays on food safety and foodborne illness" (2010). Graduate Theses and Dissertations. Paper 11759. This Dissertation is brought to you for free and open access
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Genetics: the science of heredity that includes the study of what genes are‚ how they carry info‚ how they are replicated and passed to subsequent generations of cells or passed between organisms‚ and how the expression of their info within an organism determines the particular characteristics of that organism. Genome: the cell’s genetic information that includes it’s plasmids and chromosome. Chromosomes: structures containing DNA that physically carry hereditary info‚ contain the genes Genes:
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Reliable supplies * Clean utensils. 3. HEALTH HAZARDS ASSOCIATED WITH FOODS: * Lifestyle change – people eat out more. * Boom in food industry. * A) Food borne illness- food poisoning caused by micro-organisms is called foodborne. Various microorganisms are : 1. Bacteria: 1 celled organisms‚ cause 2 types of food poisoning * INFECTIVE (eating live bacteria) = SALMONELLA-source= eaten raw‚ undercooked‚ (meat‚ poultry‚ eggs or milk). If food comes in
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