Includes bibliographical references and index

Introduction to the role of infection preventionists and basic principles -- Hand hygiene -- Modes of transmission, personal protective equipment, and isolation precautions -- Cleaning, disinfection, and sterilization -- Healthcare-associated infections -- Vaccines and vaccine preventable diseases -- Foodborne illness and food safety -- Employee health -- Bioterrorism -- Appendix A : Antimicrobial spectrum and characteristics of hand-hygiene antiseptic agents -- Appendix B : type and duration of precautions recommended for selected infection and conditions -- Appendix C : Summary of advantages and disadvantages of chemical agents used as chemical sterilants or as high-level disinfectants -- Appendix D : selected biological agents potentially involved in bioterrorism