Chapter 26: Infectious Disease Prevention and Control Stanhope: Foundations for Population Health in Community/Public Health Nursing, 5th Edition

1.1. Six students order meals at a local restaurant. Which of the following students are at highest risk for illness? (Select all that apply.) a.The first student asks for a salad with chicken strips and dressing on the side. b.The second student asks for a hamburger, very rare. c.The third student orders a tuna salad sandwich with extra mayonnaise. d.The fourth student orders a breakfast meal with two very soft-poached eggs and toast: ANS: B, D Escherichia coli O157:H7 can produce a strong cytotoxin that can cause a potentially fatal hemorrhagic colitis. Hamburger is often involved in outbreaks, since the grinding process exposes pathogens on the surface of the whole meat to the interior of the ground meat, effectively mixing the once-exterior bacteria thoroughly throughout the hamburger so that searing the surface no longer suffices to kill all bacteria. Also, hamburger is often made of meat ground from several sources. The best protection against foodborne pathogens is to thoroughly cook food before eating it. Salmonella is also transmitted by undercooked foods such as eggs, poultry, dairy products, and seafood. Consequently, students eating very rare hamburger and undercooked eggs are at high risk. 2.1. Which of the following is the number one cause of death worldwide? a.Chronic diseases (heart disease, cancer, stroke) b.Infectious diseases c.Injuries (accidental or purposeful)