Which of the following individuals have an increased risk for food borne illnesses? Group of answer choices A young adult A fire fighter A pregnant woman A University senior
Added by Tina S.
Step 1
These groups typically include very young children, the elderly, people with weakened immune systems, and pregnant women. Show more…
Show all steps
Close
Your feedback will help us improve your experience
Adi S and 71 other Biology educators are ready to help you.
Ask a new question
Labs
Want to see this concept in action?
Explore this concept interactively to see how it behaves as you change inputs.
Key Concepts
Recommended Videos
Choose the risk factor for opportunistic infection that completes each statement. Each answer is used once. Group of answer choices People who've had surgery or suffered an injury have a higher risk because of _______ [ Choose ] less effective immune responses. reduced and/or imbalanced normal microbiota. broken skin and/or mucous membranes. People who've been on oral antibiotics may have a higher risk because of _______ [ Choose ] less effective immune responses. reduced and/or imbalanced normal microbiota. broken skin and/or mucous membranes. Young children, elderly people, and people with other conditions (comorbidities) have a higher risk because of _______ [ Choose ] less effective immune responses. reduced and/or imbalanced normal microbiota. broken skin and/or mucous membranes. When during the course of disease is it possible for pathogens to be transmitted from infected hosts? Group of answer choices only during illness and convalescence only during illness during the incubation period, illness, and convalescence only during the incubation period and illness Clostridium perfringens and Salmonella enterica can both cause gastrointestinal illness. The infectious dose (ID50) for Clostridium is more than 106 cells; the ID50 for Salmonella is less than 103 cells. Therefore, the risk of illness is higher for people who eat food contaminated with _______. Group of answer choices Salmonella enterica Clostridium perfringens
Adi S.
Which one is a correctly formulated community nursing diagnosis? Group of answer choices Increased risk of injuries among e-scooter riders in Downtown LA related to a lax enforcement of city ordinance on traffic safety as evidenced by observations of riders' infrequent use of safety gears (helmet and knee pads) and their rampant disregard of traffic laws. A high proportion of depression among recent widows/widowers of the Elder Berry Retirement Resort as demonstrated by their lack of social activities Rising risks of catching a MonkeyPox and a worsening of a current COVID-19 infection as shown by a weak immune system related to being on a long-term Tuberculosis therapy. Risk for contracting SARS-COV2 among the attendees of a super spreader gathering as manifested by a lack of social distancing and masking
Jenny W.
Background: Nalissa attended a gathering of her coworkers on a warm Saturday in July. Each person brought a dish of food to share. She prepared beef empanadas and cooked them thoroughly. She removed the dish from the oven at 1 PM and kept it warm by wrapping it in a towel. She traveled to the party and set the dish out on the buffet table at 3 PM. Dinner was served at 4 PM but no one really started eating until 6 PM. Most people sampled the empanadas. In addition to the empanadas, she also had some salad, garlic bread, and a sweet dessert with coconut. About 2 AM, Nalissa knew something was wrong. She had severe abdominal pain and had to make a dash to the bathroom. She spent most of the next 3 hours in the bathroom with severe diarrhea. By dawn, the diarrhea subsided and she started to feel better. After a few cups of tea and a light breakfast, she was feeling like herself by noon. On Monday at work, she discovered that several of her coworkers also had diarrhea on Saturday night. 1. Based on her symptoms, which bacterial foodborne illness did Nalissa most likely contract? What details about her symptoms helped you determine this? 2. Why is the beef the most likely vehicle for this type of foodborne illness? 3. Why is consuming food at large gatherings risky? 4. How could this scenario be rewritten to substantially reduce the risk of foodborne illness?
Recommended Textbooks
Biology for AP Courses
Objective Biology for NEET
Introduction to General, Organic and Biochemistry
Transcript
Watch the video solution with this free unlock.
EMAIL
PASSWORD