You admit a client to your hospital with the diagnosis of E. coli O157:H7. He is dehydrated and febrile. During the history phase of the admission, the client states that he doesn't know how he could have gotten sick at the local county fair,
the hamburger he bought was well done. Upon further discussion you suspect the transmission may have occurred because of
A) use of a gas barbecue.
B) improper cleaning of the cooking tools.
C) use of wood versus charcoal to cook the meat.
D) animals roaming in the fair grounds.
Question 2
Four employees at a local restaurant have positive PPDs and have been diagnosed with latent tuberculosis infection.
Which of the following would be at the greatest risk for contracting active TB disease? The employee who
A) works two jobs.
B) vacations in South America.
C) cooks the food.
D) takes immunosuppressants.
Client position when assessing jugular vein distention.
Components of E.coli
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Apply the substance to the client’s posterior leg with one smooth stroke. To stabilize the ...
The early diagnosis and treatment of myocardial infarction (MI)
The bacterium Escherichia coli is commonly referred to as E. coli. Seen here with multiple flagella