Disinfection in Healthcare

Disinfection in Healthcare
by Peter Hoffman, Graham Ayliffe, Tine Bradley

Product Details
* Paperback: 128 pages
* Publisher: Wiley-Blackwell; 3 edition (November 19, 2004)
* Language: English
* ISBN-10: 1405126426

Book This book remains useful as an introduction to the principles and practices of disinfection and as a basic guidance document for the outreach setting." Journal of Hospital Infection (2006) "This book is an essential read for any person involved in disinfection in a healthcare setting or who has an interest in the subject." British Journal of Biomedical Science (2006) From the previous editions:"Those concerned with infection control, either in hospital or in the non-hospital community, should purchase this book tomorrow. If they all followed its advice there would be immediate improvements in the use and knowledge of disinfectants, and more effective policies." Journal of Hospital Infection "The book will be of use to students of laboratory medicine, pharmacists, infection control staff and those involved in teaching about hospital disinfection and in drawing up disinfectant policies." Journal of Medical Microbiology"This slim volume is easy to read and contains sufficient information to produce a coherent disinfection policy in hospitals. It is required reading for all medical microbiologists, infection control nurses and chairpersons of control of hospital infection committees." Bulletin of the Royal College of Pathologists"In summary, this book has useful information on the properties of chemical disinfectants and the principles of disinfection in hospitals

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Microbiological Analysis of Red Meat, Poultry and Eggs

Microbiological Analysis of Red Meat, Poultry and Eggs
by G. Mead (Editor)

Product Details
* Hardcover: 364 pages
* Publisher: Woodhead Publishing Ltd (November 30, 2006)
* Language: English
* ISBN-10: 1845690591

Book Description
Arranged in practical question and answer format, Cheese Problems Solved provides responses to more than 200 of the most commonly asked questions about cheese and the cheese making process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese analysis and the nutritional profile of cheese. Questions in the latter half of the book concentrate on different types of cheeses, such as Cheddar, blue cheeses and Mozzarella. With contributions from specialists in the field and edited by a leading expert, this book is both an essential basic reference source and problem solving manual for professionals and trainees in the cheese industry.

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