What steps can be taken to prevent further outbreaks of Staphococcus? Include individual as well as environmental precautions and methods
Persons with care-giving, administrative, environmental sanitation, and budgetary
responsibilities should assist in development of measures aimed at reducing the incidence of
staph infections. [ Such measures include adequate supplies and staff to implement, sustain and
monitor hand washing, environmental sanitation, and wound care. If wound care is not available
onsite, an efficient method for
referring infected persons to a health care provider must be
established. Information should be provided on the transmission, prevention and containment of
staph infections. This information should be appropriate to the educational level and degree of
responsibility that an individual has with regard to prevention and containment.
For many victims, food-borne illness results only in discomfort or lost time from the job. Those at higher risk?pre-school-age children, older adults in health care facilities, and those with impaired immune systems?food-borne illness is more serious and may be life threatening. Symptoms of food-borne illness vary, but can include nausea, vomiting, abdominal cramps, headache, and in some cases difficulty speaking and swallowing. Some instances could result in paralysis or death. Fever fatigue and jaundice occur after several days in hepatitis cases.
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