Author name: Evans Mutinda

Choose an organism relevant/common to your area of practice that you have not chosen before in this course.  Discuss the policies and procedures established at your organization/place of practice related to antimicrobial use for the organism.   Choose an organism relevant/common to your area of practice that you have not chosen before in this course.  Discuss the

Go to the CDC website or to one of the infection control websites listed in the syllabus and research an emerging or re-emerging infectious disease responsible for an infection outbreak.  Provide a comprehensive overview of the pathogenesis pathway of the infection.  Use current literature and outline infection prevention and control measures for the disease you

Choose at least two infectious organisms and describe the characteristics in detail.  Name diseases associated with each one.  (Try to choose an infectious organism you have not reviewed before in this course). As an infection prevention and control professional, create a sample evidence-based protocol outline you would share with your unit to manage and control the

Go to the Joint Commission website – Sentinel Events or another infectious disease website and review/research a recent sentinel event that resulted in a HAI caused by an epidemiologically significant organism. Using the Epidemiological Triangle, discuss the characteristics of the organism including infection control measures.   Go to the Joint Commission website – Sentinel Events

For the foodborne illness discussed in Question 1, find a country with outbreaks of foodborne illness and compare incidence rates’ similarities and differences with US outbreaks.  Account for the similarities and differences of foodborne illness supported by current literature.   For the foodborne illness discussed in Question 1, find a country with outbreaks of foodborne

Choose a foodborne disease and describe the infectious agent, incubation period, clinical syndrome, pathophysiology, characteristic foods, what testing needs to be done (i.e. what specimens need to be collected for which laboratory tests) and the antimicrobials used for treatment.     Choose a foodborne disease and describe the infectious agent, incubation period, clinical syndrome, pathophysiology,