Foundations of Infection Control and Prevention

A HeadDedication
Chapter1 INTRODUCTION TO THE ROLE OF INFECTION PREVENTIONISTS AND BASIC PRINICIPLES
Chapter2 HAND HYGIENE
Chapter3 MODES of TRANSMISSION, PERSONAL PROTECTIVE EQUIPMENT, and ISOLATION PRECAUTIONS
Chapter4 CLEANING, DISINFECTION, AND STERILIZATION
Chapter5 HEALTHCARE-ASSOCIATED INFECTIONS
Chapter6 VACCINES and VACCINE PREVENTABLE DISEASES
Chapter7 FOODBORNE ILLNESS AND FOOD SAFETY
Chapter8 EMPLOYEE HEALTH
Chapter9 BIOTERRORISM
B HeadAppendix A ANTIMICROBIAL SPECTRUM AND CHARACTERISTICS OF HAND-HYGIENE ANTISEPTIC AGENTS
B HeadAppendix B TYPE AND DURATION OF PRECAUTIONS RECOMMENDED FOR SELECTED INFECTION AND CONDITIONS
B HeadAppendix C SUMMARY OF ADVANTAGES AND DISADVANTAGES OF CHEMICAL AGNEST USED AS CHEMICAL STERILANTS OR AS HIGH-LEVEL DISINFECTANTS
B HeadAppendix D SELECTED BIOLOGICAL AGENTS POTENTIALLY INVOLVED IN BIOTERRORISM
A HeadGlossary
A HeadIndex