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
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