Cleaning agents on the gloves of food service personnel are a food danger that could contaminate the salad.
What is Food?
An edible and consumable substance that gives the body the nutrition and vitamins it needs to stay healthy is referred to as "food." Food is often consumed by humans, animals, plants, and even birds. Fruits, vegetables, legumes, dairy products, and other foods high in nutrients. The meal was consumed because the body needed it to function.
The salad has been tainted by cleaning agents on the food service staff's gloves. A food worker protects their hands from allergies and irritations by wearing gloves. The knife and cutting board have been sanitised because the salad contains harmful ingredients. The contamination of the salad is due to this.
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what are the health codes
The health codes are set of standards established and enforced by government for health requirements as in plumbing etc.
A health code is a series of native laws and rules designed to safeguard public health. Health codes attach to a large sort of activities and public health requirements. It's the governing sanitary code that sets immunisation necessities for schoolchildren, establishes acceptable community water treatment processes, and obligates restaurants to stay their kitchens to an explicit level of cleanliness, among alternative things.
In most jurisdictions, health codes are propagated by government and enforced at the town or county level. They're designed to market community welfare, and usually exist excluding regional or national health and safety laws.
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When prepping ready to eat TCS food on Monday for use on Wednesday the prep person must add a label that includes?
In-house prepared TCS food can be kept for 7 days if kept at 41F or below. If it is kept for more than 24 hours, it has to be date-marked.
Refrigerated prepared, TCS food stored for more then 24 hours must be date-marked to guarantee that it is either eaten on the premises, sold, or thrown in seven (7) days in order to monitor and restrict refrigeration duration. The label has to have: The food's common name or a phrase distinctly distinguishing it the amount of food. List the components in decreasing order by weight if the item has two or more. Ready to eat TCS food that will be kept for a period of time longer than 24 hours has to be labelled with either the preparation/opening date or the end/disposal date. This regulation covers on-site prepared prepared TCS food that is part of the food distribution chain.
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what hormone causes menstruation
The pituitary gland's luteinizing hormone and follicle-stimulating hormone encourage ovulation and stimulate the production of oestrogen and progesterone in the ovaries.
What hormone triggers menstruation?Hormones control how often women get menstrual periods. The pituitary gland's luteinizing hormone and follicle-stimulating hormone encourage ovulation and stimulate the production of oestrogen and progesterone in the ovaries. The uterus and breasts are stimulated by oestrogen and progesterone in order to get ready for potential fertilization.FSH promotes the development of eggs in the ovaries and aids in the regulation of the menstrual cycle. Women's FSH levels fluctuate during the menstrual cycle, reaching their highest point immediately before the ovary releases an egg.A gonadotropin, or hormone composed of a glycoprotein polypeptide, is follicle-stimulating hormone. The anterior pituitary gland's gonadotropic cells produce and secrete FSH, which controls the body's maturation, growth, pubertal development, and reproductive activities.To learn more about Hormones refer :
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What are true about eating prior to exercise?
Consuming Food Before Extended Exercise May Enhance Performance
Long-duration performance may be improved by consuming carbohydrates with a slower rate of digestion or by eating in advance of exercise. A high-carb supper three to four hours prior to exercise has been demonstrated to aid endurance athletes in other studies.
Carbohydrates and body fat are the two main fuel sources for your body.
While carbohydrates are stored in your muscles and liver as a molecule known as glycogen, fat is stored in the form of triglycerides in fat tissue.
Blood sugar is another way to consume carbohydrates.
According to studies, eating prior to exercise raises blood sugar levels both before and after activity.
It makes sense because the majority of pre-exercise meals in these studies contained carbohydrates, which the body used as energy during exercise.
Exercise on an empty stomach will allow body fat to be broken down to a greater extent to meet your body's energy requirements.
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What is the best method of disease control?
One of two general methods for preventing infectious diseases is to either avoid contact or render the host immune.
Explain about the disease control?Control of disease When public health professionals refer to controlling a disease, they mean lowering the number of new infections, the number of individuals who are already infected, and the number of individuals who become ill or pass away as a result of a disease in local contexts.
Tracking sickness, figuring out what makes people ill, and figuring out the best strategies to prevent it. In order to save more lives and cut down on waste, medical care can be improved by bringing new knowledge to both individual health care and community health.
It includes a broad variety of environmental and social initiatives that aim to improve and safeguard each person's health and quality of life by addressing and avoiding the underlying causes of illness rather than merely concentrating on treatment and cure.
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How long can TCS food that was prepped in house be stored 3 days 5 days 7 days 9 days?
TCS food that was prepped in house can be stored for maximum of 7 days,
Certain foods are more likely than others to support the growth of pathogens. TCS foods consist of:
have significant quantities of protein and carbohydrateseither neutral or somewhat acidicFoods that include moisture TCS can be maintained secure by cutting down on the amount of time they spend in the danger zone of temperature (41–135° F). Pathogens quickly proliferate and multiply when food is in the danger zone for temperature, which can make it unhealthy to ingest.
The two most popular methods of preventing the growth of pathogens in restaurants are time and temperature restrictions.
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How does tolerance affect the intoxication rate?
As opposed to affecting BAC, tolerance causes a person's BAC to appear lower than it actually is.
How does the rate of intoxication change with tolerance?Tolerance and Blood Alcohol Content (BAC): Low BAC levels are found in those with great tolerance. Low-tolerance individuals can reduce their BAC levels more quickly.As opposed to affecting BAC, tolerance causes a person's BAC to appear lower than it actually is. As a result, it will take more alcohol to produce the same physiological response in an individual and they will have less of an effect from alcohol.As a result of continuous drug usage and the body's adaptation to its continued existence, tolerance is the diminution of a person's response to a substance. Resistance is the capacity of bacteria or cancer cells to withstand the effects of a medication that is often effective against them.To learn more about Tolerance refer to:
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What are three 3 personal hygiene requirements you must follow when handling and preparing food to Minimise contamination?
Contamination by bacteria occurs because of improper handling of raw food.
What is having good personal hygiene a good prevention of?Maintaining good personal hygiene is one of the simplest and most efficient ways to avoid contracting a foodborne illness. It is in fact the first fundamental guideline outlined in the U.S. Department of Agriculture's campaign to combat bacteria. The best practises include washing your hands completely both before and after handling food, taking off any jewellery before handling it, rinsing your hands under warm running water, and fully cleaning fruits and vegetables before eating.Raw foods get easily contaminated if they are kept in a bacterial affected place or are not handled properly. Improper handling means- keeping the food in contact with bacteria affected place or food, unclean chopping board, knife etc.It is also considered as cross contamination. In this contamination the bacteria gets transported from raw food to other food or a person’s body. It causes food poisoning that leads to illness in a person.According to CDC, there should be four steps for food safety during handling food and food preparation to maintain hygiene. harmful parasite and germs can be present in the meat or other type of food or the utensils, or kitchen surface that lead to contamination. These four steps are :1. Clean - clean and wash hands, and all the surfaces of the kitchen with soap and water.
2. Separate - keep all the food covered and separated from one another as meat, poultry, fishes, and other food and their juices can spread germs.
3. Cook - cook every food at the right temperature to kill or the germs, parasites present, or possibly present in them.
4. Chill - refrigerate the food accordingly and freeze them for the right time. Cover each food covered so there would be no cross-contamination between meat, veggies, poultry and other.
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Which of the following do Pope and Vazquez (2016) refer to as “a process of communication and clarification”?
Pope and Vazquez (2016) refer to the process of feedback as “a process of communication and clarification”.
What is clarification?
Making something simpler to understand and less confusing is what you aim to accomplish when you try to clarify an idea or concept. This frequently occurs following a thorough or crystal-clear clarification. It would be nice to be able to at least locate someone afterwards who could provide clarification because loudspeaker announcements throughout bus terminals as well as train stations are always so muddled and challenging to understand. Clarification in science is the process of removing solid particles from a liquid to make it more pure and, in some cases, transparent.
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the hot time temperature control for safety
The hot time temperature control for safety is to maintain hot TCS food at 135°F or above.
Time/Temperature Control for Safety (TCS) Food - Food Safety. To prevent the growth of bacteria that cause illness, TCS foods need to be kept at specific temperatures and times.
Keep TCS meals hot at 135°F or above. Roasts that have been cooked properly can be kept at 130°F or higher. TCS food must be totally chilled to 41°F or below in 6 hours after being thoroughly cooled from 135°F to 70°F in 2 hours. Within four hours, TCS food made with components at room temperature must be chilled to 41°F or less.
Latitude, height, cloud cover, and variances in land-water heating are the four elements that regulate temperature.
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why do you think it is important to practice the proper storage of food
By preventing deterioration, proper food storage not only helps you get the most out of your food budget but also preserves the nutritional worth and quality of the goods you buy. Additionally, safe food storage can aid in preventing hazardous bacteria-caused foodborne illnesses.
As vital as all the other steps in food preparation and handling is proper food storage.
This relates to storage in all its forms, including wrapping and storing in the appropriate containers as well as refrigeration and heat protection.
You must properly store your food if you want it to last longer. By doing so, you preserve all of its nutritional value while also protecting it from bacteria and other dangerous microorganisms.
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What are the 4 types of contraceptives?
Four types of contraceptive methods are condoms, contraceptive implant, intrauterine devices (IUDs), sterilization methods.
What is meant by contraception?It is the usage of drugs, devices, or surgery to prevent pregnancy. These are also known as birth control methods. Some of the contraceptives are reversible and others are irreversible.
Types of contraceptives:Con-doms comes under barrier methods. A condom is a thin, flexible plastic pouch made up of latex that covers the pe-nis of male and va-gina of a female to prevent the sexually transmitting diseases (STDs). Contraceptive implant comes under hormonal methods. An implant is a single, thin rod inserted under the skin of a women's upper arm. It lasts for four years.
Intrauterine devices (IUDs) comes under long-active reversible contraceptives (LARCs). IUD is a small T-shaped device inserted into the uterus of a female. These are most effective devices that prevent from contacting sexually transmitting diseases (STD's).Vasectomy (removal of vas deferens) in male and tubectomy (removal of fallopian tube) in female comes under sterilization methods that is a permanent procedure that prevents pregnancy.
Hence, contraceptives are the methods that prevent a person from contacting se-xually transmitting diseases (STD's).
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a person may experience very harmful effects when mixing alcohol with
Every person will experience a harmful effects when their are mixing alcohol with Opioids.
Mixing alcohol with Opioids which include Heroin, Vicodin, Fentanyl, Percocet, and greater is extraordinarily dangerous. Alcohol and Opioids enlarge the depressive results of every different, main to doubtlessly deadly sedation and respiration failure. Over time, immoderate alcohol use can result in the improvement of continual sicknesses.
Different extreme troubles including High blood pressure, coronary heart disease, stroke, liver disease, and digestive troubles. When alcohol is blended with caffeine, the caffeine can masks the depressant results of alcohol, making drinkers sense greater alert than they could otherwise. As a result, they'll drink greater alcohol and turn out to be greater impaired than they realize, growing the chance of alcohol-attributable harms.
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what is unintentional injuries
Injuries that are not intentionally caused or that happen without malicious intent are referred to as unintentional injuries. Falls, car accidents, and poisoning are a few examples of these unforeseen occurrences. Unintentional injuries pose a significant risk to the public's health.
An accident is an unintentional, typically undesirable event that wasn't primarily brought on by people. The word "accident" indicates that no one should be held responsible, although hazards that went unnoticed or neglected could have been to blame for the incident.
Accidents involving motor vehicles, slips and falls, fires and burns, drownings, poisonings, and aspirations are the most frequent causes of unintentional injuries.
The top three reasons for fatal unintentional injuries are falls, poisoning, and auto accidents.
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What are the 7 steps of hand washing?
A decent hand wash should last at least 20 seconds in order to be hygienic.
What are the 7 steps in handwashing?To ensure that your hands are safe and clean, make sure to follow the seven steps below exactly.
Step 1: Apply soap to wet handsWash your hands before starting the procedure.Make a good lather by using enough soap to cover the hands and wrists.In order to avoid skin drying, avoid using hot water.Step 2 is to mash your palms together.Apply circular motions to both hands.Rotate in a straight line both clockwise and counterclockwise.Step 3 Rub your hands togetherWith the right hand, squish the back of the left hand between the fingers.For the left hand, switch and apply the same method.Step 4 Rub the fingers' backs To thoroughly clean each hand in turn, clasp them together while they are facing each other, interlace the fingers, and then rub the backs of each hand's palm against it.Step 5. Scrub and wash the thumbs. Rottenly rub the left thumb while encircling it with the right hand.Do the same with the other thumb after switching.Step 6: Scrub and clean the tips of the fingers.The palm of the opposing hand should be rubbed in a circular motion using the tips of the fingers.The other hand's fingers should be used in the same way.Step 7: Hands-washingClean water should be used to thoroughly rinse the hands and wrists.The hands should be dried off with a towel.After washing your hands, apply a hand cream or lotion to prevent the skin from becoming dry.To Learn more About hand wash Refer to:
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What are the 4 basic steps in cleaning?
Wash, rinse, sanitize and air dry are the 4 basic steps in cleaning.
Effective cleaning and sanitizing must adhere to the following procedure: (1) Clean up any food residue or filth on the surface; (2) Wash; (3) rinse; (4) sanitize; and (5) let the surface air dry.
Cleaning is the process of eliminating pollutants, pathogens, and other undesirable materials from a place or object. Cleaning is frequently done for aesthetic, hygienic, practical, environmental, or safety reasons. Cleaning is done in various locations and using various methods.
Sanitizing with hot water or a chemical sanitizer while using the appropriate cleaning solution.
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How should the food worker protect the food she prepared from contamination ?
The food workers should use single-use gloves to handle the food she prepared from contamination.
Employees who handle food are prohibited from touching prepared foods with bare hands according to one of the Rules and Regulations of Food Service Sanitation.
What are the principles of sanitation and safety in food service?Cleaning, preventing cross-contamination, chilling, and cooking are considered to be the fundamental principles of food safety and hygiene. In order to maintain a safe and sanitary food practice that will benefit your organization, it is crucial for food businesses to adhere to such principles.
What is food service sanitation?In any area used for food service preparation, a sanitation plan is crucial. It lessens the possibility of bacteria or other pathogens spreading from an unclean surface to clean objects like cutting boards or tools by ensuring that all surfaces are cleaned frequently.
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What are the 7 stages of HACCP?
The 7 stages of HACCP (Hazard Analysis vital management purpose) are given below.
The 7 stages of HACCP are to conduct a venturesome analysis, determine Critical Control Points (CCP's), Establish vital Limits, Establish watching Procedures, Establish Corrective Actions, Establish verification procedures, and Establish record-keeping and documentation procedures.
Hazard Analysis vital management purpose (HACCP) and it's the 7 stages determine those food production hygiene problems and take actions to stop them. during this method, rather than inspecting finished merchandise for the consequences of those hazards, HACCP tries to avoid hazards throughout the assembly method.
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What are some controllable factors?
The controllable factors are :
Smoking.High blood pressure.High blood cholesterol.High blood sugar (diabetes)Obesity and overweight.Obesity and Overweight.Physical inactivity.Stress.What are the controllable risk factors?Your lifestyle influences issues including an unhealthy diet, high blood pressure, high cholesterol, stress, smoking, and obesity, which may be changed by changing your behavior. Family history, age, and gender are risk variables that are unavoidable.Risk variables that are under your control are those that you can alter or affect. Diet. Smoking. excessive alcoholic beverage intake. InactivityMaintain a regular exercise routine and a healthy weight. Two key risk factors for the development of cardiovascular disease are high blood pressure and blood cholesterol. Naturally, regular exercise keeps both of them under control and helps you lose weight.Reduce your level of tension. It's not unusual to find more and more people receiving a hypertension diagnosis in today's fast-paced world.The uncontrolled risk factors are those elements that affect the product but that a company cannot alter. These variables include the surrounding circumstances, rival choices, and even the weather.Learn more about controllable risk factors refer to :
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What are 4 controllable risk factors?
The "controllable" risk factors are:
Smoking.
High blood pressure.
High blood cholesterol.
High blood sugar (diabetes)
Smokers are twice as likely to get a heart attack than non-smokers. The greatest risk factor for sudden cardiac death is cigarette smoking. Smokers are two to four times more likely than non-smokers to have sudden cardiac death. Smokers are more likely than non-smokers to pass away fast after a heart attack—as quickly as one hour later. Compared to cigarette smokers, those who smoke pipes and cigars have a greater chance of dying from heart disease. Even if you don't smoke, exposure to environmental (or passive) tobacco smoke raises your chance of developing heart disease. Quit smoking to lower your risk of developing heart disease. Stop smoking if you do.
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how to prevent cross contamination in food
Before and after handling food, going to the bathroom, changing diapers, or touching pets, wash your hands with soap and hot water.
Use different utensils, plates, and cutting boards for raw and cooked food, wash utensils, plates, and cutting boards completely between activities, avoid washing raw meat, and wash your hands after handling raw food and before handling ready-to-eat food.
To clean up spills or kitchen surfaces, use paper towels or clean cloths along with hot, soapy water.
Use your washing machine's hot cycle to often wash cloths.
Pathogens can spread from one food or surface to another. Cross-contamination is the term used for this. Thankfully, there are precautions you may do to avoid it.
Keeping tainted food out of the operation is the first step. The same is true of non-food products like napkins, utensils, and single-use cups. The packaging must be undamaged and tidy. If the packaging is soiled, wet, leaking, or discolored, reject the item.
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while assessing the progress of the labor, the nurse explains that the fetal heart rate variability is moderate. which explanation is best to use with the parents?
6 to 25 beats per minute are the moderate range of the fetal heart rate variability.
What is Baseline Fetal Heart Rate (FHR)?
The baseline FHR is the heart rate across a segment of 10 minutes, rounded to the nearest 5 beats per minute, excluding periods of noticeable FHR variability, periodic or episodic variations, and baseline segments that deviate by more than 25 beats per minute.
The fetal heart rate should not vary by more than 2 cycles per minute; this is known as baseline variability. Long-term variability is not distinguished from short-term variability (also known as beat-to-beat variability or R-R wave period differences in the electrocardiogram).
Based on amplitude range (peak to trough), grades of fluctuation are assigned:
Amplitude range unnoticeable when there is no variability.
5 BPM is the minimum.
Moderate = 6 to 25 BPM.
>25 BPM as marked.
The most important intrapartum fetal compromise sign seems to be FHR variability that is consistently low or absent. However, a positive outcome may not always be predicted when there is good FHR variability.
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Select the correct answer.
What is true about goals?
A.
You have to work to achieve them.
B.
They need to be challenging.
C.
They can help you improve your fitness.
D.
All of the above
The correct answer is option D.
All of the above is true about goals
What is a goal?A goal is an idea of the future or desired result that a person or a group of people envision, plan and commit to achieve. People endeavor to reach goals within a finite time by setting deadlines.
Characteristics of goalsImportance - is determined by a goal's attractiveness, intensity, relevance, priority, and sign. Importance can range from high to low.
Difficulty - is determined by general estimates of probability of achieving the goal.
Specificity - is determined if the goal is qualitative and ranges from being vague to precisely stated.
Temporal range - is determined by the duration of the goal and the range from proximal (immediate) to distant (delayed)
Level of consciousness - refers to a person's cognitive awareness of a goal. Awareness is typically greater for proximal goals than for distant goals
Complexity of a goal - is determined by how many subgoals are necessary to achieve the goal and how one goal connects to another.
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One of the criticisms of the Balanced Budget Act plan of 1997 was:
A. Limited success with access and quality
B. produced too many physicians
C. produced too many nurses
D. produced too many hospitals
One of the criticisms of the Balanced Budget Act plan of 1997 was (A) Limited success with access and quality.
What is balance Budget Act?A balanced budget is an act aimed to earn federal savings within the Medicaid system. And also involves the situation in financial planning or the budgeting process where total expected revenues are equal to total planned spending.
what is Budget?A budget is can explained as an estimation of revenue and expenses over a particular future period of time which is also compiled and re-evaluated on a periodic interval. Budget involves a calculation plan, usually financial base over a defined period, often one year or a month.
Types of budgetthe major types of budget are:
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How long can a ready to eat food?
Answer: 24 HOURS
Explanation:
a foodborne illness can be caused by
Answer: Foodborne illness (food poisoning) is caused by consuming contaminated food, beverages, or water and can be a variety of bacteria, parasites, viruses and/or toxins. Many of these pathogens can be acquired through more than just food, beverages, or water.
Explanation:
Why does cyanide cause muscle weakness shortness of breath and dizziness?
Answer:by not taking enought air to the brain
Explanation:
not air
how to clean and sanitize in a three compartment sink quiz sheet
In the first sink, wash dishes with warm, soapy water.Use the second sink to rinse dishes in warm, clean water.In the third sink, sanitize dishes by soaking them in a chemical solution.Dry the dishes outside.
How do you clean and sanitize in a three-compartment sink?Clean dishes in the first sink with warm, soapy water.In the second sink, rinse dishes with warm, pristine water.In the third sink, soak dishes in a chemical sanitizer.Dishes should be dried by air. In the second sink, rinse clean dishes in clear water.Like dirt, soap residue can make it difficult for sanitizer to eradicate germs.Sanitizing is most effective after thorough rinsing.Rinsed dishes should be soaked in hot water or a chemical sanitizer in the third sink while other things should be washed in the first sink.In the second sink, wash objects.In the third sink, sterilize the goods.Items should be let to air dry on a spotless surface. Scrape or soak the objects.Use detergent and hot water to wash the articles.Clean the things.Items should be submerged in the sanitizing liquids.Use detergent and hot water to wash the articles.Students watched as well.To learn more about three-compartment sink refer
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What are 4 types of containers?
The most common type of containers are:
Container for dry storage. The most popular types of shipping containers available are those for dry storage.
Container with flat racks. Another typical kind of shipping container is a flat rack.
Special Purpose Containers.
Cooled ISO Containers.
Food is kept in a food storage container at ambient temperature, in the fridge, or in the freezer. All of these methods of food storage come with a variety of choices. Several considerations must be taken into account when choosing the type of container to employ. Think about the food being stored, how long it will be kept, the storage area, and the method of storage (frozen, chilled, or at room temperature). Glass, plastic, or plastic containers are all acceptable options for the container.
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Do egg shells have E coli?
E.Coli are generally normal intestinal flora of humans and birds, and so could easily contaminate eggshell through feces and subsequently the content.
What bacteria is on egg shell?The cuticle, calcium hard shell, and shell membrane are all natural defences that eggs have against contaminating bacteria. Particularly the lysozyme, the albumen contains various egg white proteins with antibacterial capabilities. Another proteinase that prevents bacteria from using albumen's protein is ovomucoid. Additionally, the egg white's viscosities and albumen's pH of 9 to 10 do not support microbial development. A wide range of microorganisms, including Campylobacter jejuni, Listeria monocytogenes, Escherichia coli, Yersinia enterocolitica, and particularly salmonella, can infect egg at both the egg shell and egg contents levels. The most prevalent bacteria that contaminate eggshells are staphylococci.To learn more about bacteria, refer to
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