The best vitamin to recommend in the scenario given above is VITAMIN B3, WHICH IS ALSO KNOWN AS RIBOFLAVIN. John is suffering from ariboflavinosis, which is a deficiency disease that is due to inadequate intake of riboflavin and the disease is characterized by sores on the mouth.
A- alcohol because the yellow is a sign of liver failure
Answer:
The harmful pathogen is the "Staphylococcus aureus" while the "toxins" made him ill.
Explanation:
You will know more about the answer if you know what a Staphylococcus auerus is.
Staphylococcus aureus (Staph)- This is a common foodborne pathogen that causes <u>food poisoning.</u> This is a bacteria which can be commonly found on a person's skin and the upper respiratory tract. This doesn't directly cause illness to humans unless transmitted through food. This is commonly found in unpasteurized products such as dairy products.
The statement above says that Mike ate plain deli meat from the refrigerator. Staph are also common in deli meats or any kind of meat that have come in contact with a person's hands. <u>Deli meats are also precooked, so they don't need to be cooked. </u><u><em>This makes it even easier for staph to dwell and multiply.</em></u> Once they multiply, they can be poisonous to the human body.
Symptoms of Staph Infection are: nausea, vomiting, stomach cramps and diarrhea.
In order to prevent getting infected, it is very important to wash your hands with soap and water and be mindful of the food preparation techniques, cooking and storage condition.
The answer is C. Universal Precautions
The OSHA's Bloodborne Pathogens Standard (29 CFR 1910.1030) contains a lot of requirements that aim to protect you in the workplace. Employers are required to implement the use of universal precautions and these includes treating all human blood and other potentially infectious material, as if known to be infectious, for bloodborne pathogens.
Answer:
Rinse the plate next
Explanation:
source: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/cleanliness-helps-prevent-foodborne-illness/ct_index
