To the woman who wishes to protect her family from preventable diseases and is anxious to fit herself in the absence of a trained nurse to give intelligent care to those who are sick, this revision of the Red Cross text-book on Elementary Hygiene and Home Care of the Sick is particularly directed. It should appeal to men and to women who are interested in maintaining the health of their neighborhoods and communities and in affording effective co�peration to the public health authorities.

Die erste umfassende und wegweisende Publikation zur Handhygiene, eines der grundlegendsten und wichtigsten Themen bei der Infektionsbekämpfung und Patientensicherheit. Für alle medizinischen Berufe ist dieses Handbuch zur Handhygiene ein wichtiges Referenzwerk, geschrieben von weltweit führenden Wissenschaftlern und Klinikern. - Geschrieben von weltweit führenden Experten des Fachgebiets. - Berücksichtigt umfassend die Richtlinien und Vorschriften der Weltgesundheitsorganisation (WHO). - Behandelt das Thema Handhygiene aus globaler Sicht, relevant für Industrie- und Entwicklungsländer. - Erörtert grundlegende sowie hochkomplexe klinische Anwendungen der Handhygiene. - Beinhaltet neue, ungewöhnliche Aspekte und Fragestellungen, wie religiöse und kulturelle Aspekte und die Einbeziehung der Patienten. - Bietet Leitlinien für nationale und weltweite Hygienekampagnen, für jeden Einzelnen, für Institutionen und Organisationen.

This book is a curriculum for students with autism, AS, learning and developmental disabilities, designed to help them understand how others perceive their appearance and the social implications of neglecting personal hygiene. Simple factual information is accompanied by cartoons that emphasize how others view someone with poor hygiene.

Fully revised and updated to reflect changes in clinical practice, legislation and regulation, this groundbreaking textbook intertwines the subjects of dental hygiene and dental therapy to provide a comprehensive resource for students of these courses, as well as those studying new degree programmes in oral health science. The Clinical Textbook of Dental Hygiene and Therapy is designed as a dedicated companion text for these disciplines and should enable students to streamline their primary reading. Following course developments and an expansion in the remits of both hygienists and therapists, this book is written not only for students, but also as a revision aid for those already in practice. Interactive questions on a companion website allow the reader to test their knowledge and understanding. The opening section of the book is dedicated to relevant oral sciences: anatomy; histology; embryology; oral medicine and pathology. The clinical section contains fourteen chapters which provide coverage of the core syllabus for dental hygiene and therapy. The final section is dedicated to primary dental care services and law, ethics and professionalism. FEATURES • Provides unique combined coverage of the subjects of dental hygiene and dental therapy • Emphasises the clinical domain and reflects role expansion • Highly illustrated in full colour throughout • Includes expert contributions from dental hygienists, therapists, and dentists • Dedicated companion website at www.wiley.com/go/noble/dentalhygiene

This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors. Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized. This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.

Complementing the highly successful Hygiene in food processing, this book reviews recent research on improving hygiene in food processing. Part 1 considers recent research on contamination risks such as biofilms and how they can be assessed. Part 2 reviews ways of improving hygienic design of both buildings and equipment, including clean room technology. The final part of the book discusses ways of improving hygiene practice and management.