Overview of Bioterrorism This course has been awarded two (2.0) contact hours. This course expires on November 12, 2014. Copyright © 2008 by RN.com. All Rights Reserved. Reproduction and distribution of these materials are prohibited without the express written authorization of RN.com. First Published: Updated: November 12, 2008 Nov 12, 2011 IMPORTANT INFORMATION RN.com strives to keeps its content fair and unbiased. The author has no conflicts of interest to disclose. The planners
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SPLITTING THE CHECK: AN IN-DEPTH LOOK AT DARDEN RESTAURANTS, INC. vs. BARINGTON CAPITAL GROUP LP Table of Contents Executive Summary 4 Position 5 Sense 6 Uncover 7 Solve 8 Build 9 Achieve 10 Bibliography 23 Executive Summary This is the first paragraph of your executive summary. It should be indented, it should be double-spaced, and it should be in 12 pt Times New Roman font (as should the rest of the body of your
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The food borne illness I have chosen is salmonella. Question 1: What is the infectious agent (pathogen) that causes this infectious disease? The infectious agent (pathogen) that causes salmonella is called salmonella enteriditis. The bacteria is larger than a virus; but, is visible to the eye with the microscope. It is rod-shaped, gram negative, non-motile bacteria that does not form spores. Interestingly enough it communicates to its fellow bacteria via AHL. It infects the cell, multiplies within
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drug users; -Tattooing; -Working or residing in a health-care facility; -Living in a correctional facility; -Renal dialysis -long-term household or intimate non-sexual contact with and HBs Ab-positive individual. HBV is not spread through food or water, sharing common objects such as kitchen utensils, via hugging or kissing, casual contact or by being exposed to someone with HBV who may cough or sneeze. This virus can live for as long as 7 days outside of the human body and still be able
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[pic] Food Handling: Dos and Don’ts Guidelines 1. Potentially hazardous foods must be kept at 45oF or below or 135oF or above. The range between 45oF and 135oF is considered the “DANGER ZONE” because bacteria can grow best within this range. 2. Potentially hazardous foods shall be cooked to an internal temperature of at least 140oF except as follows: a. Roast beef shall be cooked to an internal temperature of at least 130oF b. Beef steak shall be cooked to
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resistance be over come? What can we do?Let's start with washing our hands often with soap and water this will help to prevent a disease and also the need for antibiotics. Also, while handling food such as meet make sure meat is cooked though, and the food is handled hygienically. This will help with food-borne illnesses. We need to make sure to take antibiotics only if needed. What is happening is more often than most is, we tend to go to the doctor for the mere ordinary cold. But do you really
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Pollution on the Economy Terri Cunningham ECO 405 Dr. Page July 25, 2014 Every human has five basic needs in order to survive: food, water, air, shelter, and warmth. Of these five needs, three are in grave danger from the effects of pollution. The water and air supply are being contaminated on a daily basis, and as a direct result, spreading to the food supply. A variety of pollutants from a number of sources are constantly being introduced into the environment, with most people none the
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Unit 1 An overview of Microbiology 1. What prevented the science of microbiolgy from developing before the era of van Leeuwenhoek? 2. How did Pasteur's swan neck flask experiment show that the concept of spontaneous generation was invalid? 3. If the Chickungunya virus epidemic had first started in Jamaica, how would you identify the cause of the disease? 4. What is a pure culture? How is this important in microbiology? 5. How would you convince a friend that microorganisms are
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| 1.3 Team Members: 1.4 Project Description: This Project brings together college volunteers, surplus food and free kitchen spaces to create nutritious meals for people affected by food poverty in Hong Kong. 1.5 Project Objectives: 1.5.1 Provide regular free meals to the social vulnerable groups in Hong Kong; 1.5.2 Alleviate food wastage in Hong Kong. 1.6 Target Community: 1.6.1 Hong Kong Sheng Kung Hui Welfare Council(香港聖公會福利協會); 1.6.2 Students from The
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rate of unsanitary factors such as animal bodily fluid on floors, hooks, walls, and tools. Injuries often occur in this work environment are due to quick speeds of the process lines and the amount of time employees are given to slaughter each animal. (Food Empowerment Project, 2014). These employees are also vastly underpaid. According to the Bureau of Labor Statistics, “In May 2012, the median annual wage for slaughterers and meat packers was $24,330. The median annual wage for meat, poultry, and fish
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