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.
Regulation of E. coli GS by covalent modification
Conserved sequences in promoters recognized by E. coli RNA polymerase
Modification steps (1–4) that occur in maturation of E. coli tRNATyr from its transcript
A model of the E. coli glutaminyl tRNA synthetase coupled with its tRNA and ATP
The client is positioned for the examination
Client is positioned