It was the american hospital association. It was discovered in the early 1970’s
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Chemical digestion begins in the mouth when food mixes with saliva. Saliva contains an enzyme (amylase) that begins the breakdown of carbohydrates.
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whats the following patient communication barriers
Sanitizing Means to apply a product that destroys enough germs to reduce the risk of becoming ill.
<h3>What is the process of reducing bacteria to safe levels to decrease the risk of infection?</h3>
- Disinfection is the reduction of bacteria, viruses, or fungi to a predetermined concentration.
- In most cases, sterilization, or the complete elimination of all microorganisms, is not required or possible.
- Under most conditions, the actual concentration of microorganisms required to cause a disease (or some other criterion) is not well-defined, and disinfection procedures have evolved primarily on an empirical basis.
- Sanitizers containing chlorine. Compounds containing chlorine. In food processing and handling applications, chlorine in various forms is the most commonly used sanitizer.
- Liquid chlorine, hypochlorites, inorganic chloramines, and organic chloramines are all common chlorine compounds.
To learn more about disinfectants from the given link
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I think it 3- 7 days per week
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