General Discussion
In reply to the discussion: I'm a nurse and I've possibly been exposed to Ebola and I think I maybe should be quarantined [View all]woodsprite
(11,912 posts)When I cook pork, poultry or ground beef, I'm more careful to
only use my utensils for only that purpose. I may use them
"Once and done" or I will keep them dedicated to the meat
prep until they can be washed thoroughly. Why? Because
I dont want to possibly contaminate the other food with
raw juices or germs. I also cook it until it's done, possible germs killed,
and won't make people sick. Why do I display a different
level of concern when cooking pork, ground beef, or poultry?
Because the risk is greater.
Same should be done with treating Ebola, except the nursing
and other staff are the utensils. They come in contact with
A contagious patient, they are dedicated to that patient until
the last day of the incubation period is over counting days from
the last day of working with that patient OR they are "one and
done" for a 21 day quarantine.