Hospital Epidemiology and Infection Control (3rd edition)
Published: 2004-04-12 | ISBN: 0781742587 | 2060 pages

Thoroughly revised and updated for its Third Edition, this highly acclaimed volume is the most comprehensive reference on hospital epidemiology and infection control. In 115 chapters written by over 150 leading experts, the book examines every type of hospital-acquired (nosocomial) infection and addresses every issue relating to surveillance, prevention, and control of these infections in patients and in healthcare workers.
This edition features two brand-new sections: a six-chapter section on bioterrorism and a five-chapter section on healthcare quality improvement. Other new chapters cover using the personal computer for healthcare epidemiology; infections associated with xenotransplantation; nosocomial bacteremia; and filamentous fungi.

CSIRO Food and Nutritional Sciences, "Make It Safe: A Guide to Food Safety"
English | 2010 | ISBN: 0643095683 | 296 pages

All people involved with preparation of food for the commercial or retail market should have a sound understanding of the food safety risks associated with their specific products and, importantly, how to control these risks – failure to control food safety hazards can have devastating consequences. Make It Safe provides a science and risked-based intervention approach to the Australian food industry for the control of food safety hazards.

The huge variety of manufactured foods available to Australian consumers today has largely been the result of the hard work of a group of relatively small manufacturers. Small businesses make up around two-thirds of businesses in Australia’s food and beverage manufacturing industry. This book is aimed at those currently manufacturing food on a small-scale or those considering entering this market. It will assist those already operating a small business to develop a better understanding of key food safety systems, while those who are in the "start-up" phase will gain knowledge essential to provide their business with a solid food safety foundation.

The content will also be useful for students of food technology who wish to seek employment in the industry
or are planning on establishing their own manufacturing operation.

Key features
• Outlines the three food safety hazards: microbial, chemical and physical, with a special emphasis on microbial hazards and food recalls are explained
• Offers practical guidance on how to control food safety hazards
• Information is presented in a straightforward, instructive manner and key messages are highlighted at the end of each chapter


Make It Safe is the collaborative effort of food microbiologists and food technologists within CSIRO's Food and Nutritional Sciences division.

The authors have over 60 years of combined experience in helping small-scale and start up businesses with food safety and quality problems.

CSIRO Food and Nutritional Sciences conducts food and nutrition research to support the health and wellbeing of the Australian community and the sustainability and viability of the Australian food industry.

An important part of the Food and Nutritional Science portfolio is research that focuses on the hygienic production of microbiologically safe food.

The World Health Organisation (2002) indicates that in developed countries one in three people may be affected by foodborne illness each year, while OzFoodNet estimate that there are 5.4 million cases of foodborne disease annually in Australia.

Food manufacturers need to be confident that products retain their high quality from manufacturer to consumer. A safe food supply is essential for the food industry's viability and the wellbeing of both the community and the individual.

Controlling food safety hazards requires an understanding of which microbiological, chemical and physical hazards might be encountered when preparing a particular type of product.

The book helps small-scale food manufacturers identify these hazards and use this knowledge to control them. Hazard control is critical in ensuring the production and delivery of consistently safe foods and food products.

CSIRO Food and Nutritional Sciences provides food safety services to industry and conducts research focused on:

•protecting the community from food safety hazards
•anticipating and communicating emerging food safety threats
•developing new food processes and management tools that deliver safer and fresher foods
•helping to foster a regulatory system based on assessment of public health risk and quality science
•assisting partner organisations, such as the Food Safety Information Council, to educate consumers on appropriate food handling.

Adam Fraise, Russell, Hugo & Ayliffe's Principles and Practice of Disinfection, Preservation & Sterilization
ISBN: 1405101997 | edition 2004 | 689 pages

This superb book is the best of its kind available and one that will undoubtedly be useful, if not essential, to workers in a variety of industries. Thirty-one distinguished specialists deal comprehensively with the subject matter indicated by the title ... The book is produced with care, is very readable with useful selected references at the end of each chapter and an excellent index. It is an essential source book for everyone interested in this field. For pharmacy undergraduates, it will complement the excellent text on pharmaceutical microbiology by two of the present editors.

Denise Bohrer, "Sources of Contamination in Medicinal Products and Medical Devices"
Publisher: Wiley | 2012 | ISBN: 047048750X | 579 pages

The first one-volume guide to sources of contamination in pharmaceuticals and medical devices

Most books dealing with contaminants in medicinal products often focus on analytical methods for detecting nonspecific impurities. Key to the work of the pharmaceutical chemist, this unique reference helps identify the sources of contamination in medicinal and pharmaceutical products and medical devices. Divided into three parts, Sources of Contamination in Medicinal Products and Medical Devices covers chemical, microbiological, and physical (particulate matter) contamination, including those originating from sterilization procedures.

As compelling as a medical documentary, the book sheds light on how impurities and contaminants can enter the human body transported via a specific product or treatment. Focusing on only those medicinal products and medical devices that may lead to exposure to contaminants harmful to human health, the book offers a comprehensive, systematic look at the entire universe of medical contamination:

Chemical contaminants including residual solvents, catalyst residuals, and genotoxic impurities in active pharmaceutical ingredients (APIs)
Diagnostic imaging agents (i.e., radiopharmaceuticals and contrast agents)
Microbiological and endotoxin contamination involving single and multiple dose products, medical devices, and biofilms
Contamination from sterilization procedures, residuals from radiation sterilization, ionizing radiation on packaging materials and medical devices
Medicinal gases and volatile anesthetics
Biopharmaceuticals including recombinant DNA technology products
Extractables and leachables from containers made of glass, plastics, and metal

Each section of the book contains information on what contaminants could be expected in a particular product, and how they were generated and reached that product. With up-to-date regulatory guidelines for determining contamination, as well as methods for assessing, quantifying, avoiding and removing contaminants, Sources of Contamination in Medicinal Products and Medical Devices is essential to fully understanding the specific threats that undermine the safety of medicines and medical devices.

Rosaleen Anderson, "Antibacterial Agents: Chemistry, Mode of Action, Mechanisms of Resistance and Clinical Applications"
ISBN: 0470972440 | 2012 | 357 pages