An instructor is reviewing Salmonella infections with her class. Which of the following comments indicates that the student needs further review on Salmonella?
"Salmonella is a bacterial infection."
"Salmonella symptoms include headaches, abdominal pain, diarrhea, nausea, vomiting, and fever."
"Salmonella may be spread by spores that form once contaminated blood is exposed to the air."
"Salmonella has a 48-hour incubation period."
The Correct Answer is C
A. "Salmonella is a bacterial infection." Salmonella is a gram-negative bacterium that causes foodborne illness.
B. "Salmonella symptoms include headaches, abdominal pain, diarrhea, nausea, vomiting, and fever." These are common symptoms of Salmonella infection, particularly gastroenteritis.
C. "Salmonella may be spread by spores that form once contaminated blood is exposed to the air." Salmonella is a bacterial infection that spreads primarily through contaminated food, water, or direct contact with infected animals. It does not form spores, and exposure to air does not play a role in its transmission.
D. "Salmonella has a 48-hour incubation period." While the incubation period can range from 6 to 72 hours, 48 hours falls within the expected time frame.
Nursing Test Bank
Naxlex Comprehensive Predictor Exams
Related Questions
Correct Answer is A
Explanation
A. Elevated growths with a "cauliflower" appearance: HPV lesions, commonly known as genital warts, have a characteristic raised, rough, and cauliflower-like appearance. These lesions are caused by HPV types 6 and 11.
B. Solitary growth with elevated borders and a central depression: This describes a basal cell carcinoma, which is a type of skin cancer, not HPV-related warts.
C. Thin-walled pustules that rupture to form honey-colored crusts: This describes impetigo, a bacterial skin infection typically caused by Staphylococcus aureus or Streptococcus pyogenes.
D. Vesicles that ulcerate and crust within 1 to 4 days: This describes herpes simplex virus (HSV) lesions, not HPV. HSV lesions appear as painful fluid-filled blisters that rupture and form ulcers.
Correct Answer is D
Explanation
A. To provide oversight to potential exposure: Inspections are proactive, not just a response to potential exposure to hazards.
B. To enforce local laws and regulations: While enforcement is part of the inspection process, the primary goal is preventing foodborne illnesses through compliance monitoring.
C. To monitor employee safety: Employee safety is overseen by OSHA (Occupational Safety and Health Administration), not local health departments.
D. To ensure compliance with food safety regulations: Public health departments conduct restaurant inspections to ensure hygienic food preparation, storage, and service in compliance with local food safety laws.
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