Question

stop and check- who am i? apply your knowledge who am i? identify the pathogen from the description given and write its name in the space provided 1. __________ i am commonly linked with readt to eat food, i am found in the feces of infected people, excluding staff with jaundice can stop me, handwashing can prevent me. 2. ________ i am carried in the bloodstream and intestinal tract of humans. i am commonly linked with beverages and ready-to-eat food. cooking food correctly can prevent me, and washing your hands can stop me. 3. __________ many farm animals carry me naturally, i have en found in milk and dairy products, produce, and poultry. cooking eggs to a minimum ernal temperature can prevent me. preventing cross contamination between poultry d ready to eat food can stop me.

Explanation:

Question 1

The pathogen linked to ready - to - eat food, found in feces of infected people, and preventable by handwashing (and excluding staff with jaundice helps) is Norovirus. Norovirus is often associated with ready - to - eat foods, is excreted in the feces of infected individuals, and good hand hygiene can prevent its spread. Also, staff with jaundice (a sign of some other infections, but Norovirus is spread via fecal - oral route) being excluded helps in controlling its spread.

The pathogen carried in human bloodstream and intestinal tract, linked to beverages and ready - to - eat food, and preventable by correct cooking and handwashing is Hepatitis A virus. Hepatitis A is present in the bloodstream and intestinal tract of infected humans, is associated with ready - to - eat foods and beverages, and proper cooking and handwashing can prevent its transmission.

The pathogen carried by many farm animals, found in milk, dairy, produce, and poultry, and preventable by proper cooking of eggs and preventing cross - contamination is Salmonella. Salmonella is naturally carried by farm animals, can be present in milk, dairy products, produce, and poultry. Cooking eggs to a safe internal temperature and preventing cross - contamination between poultry and ready - to - eat foods are effective prevention methods.

Answer:

Norovirus

Question 2