Going to base this on experience:
- daily, nightly cleaning of the store
- the use of strategically placed antibacterial sanitizer near the meat sections as well as the vegetable section.
- timed and automatic misting of vegetables to prevent the growth of bacteria
- instant reaction and response to product spills
- throwing out any unused baked/ cooked goods
- throwing out expired products nightly
- tissues boxes placed around the meat sections
- the use of strong chemicals daily to sanitize the entire store.
- workers who handle food are required to wear gloves
- if someone say cuts you a slice of meat, they have to dispose of the gloves and get a new pair to prevent cross contamination of salmonella
The patient's cause of their death would have been stroke, loss of blood, or heart fail and the health workers, the patient, and the relatives would now be stressed and maybe depressed for the relatives.
I cannot see the photo so no, sorry
Hydrate ur tounge is cracked cuz ur not drink enough water
Symptoms may worsen, and the illness may progress. This could result in a less positive outcome for the patient; example: longer recovery process, terminal/chronic illness, or even longer term, death.
