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Infectious diseases and their agents – bacteria, viruses, fungi,
parasites, prions (classification, structure, forms, reproduction, metabolism,
genetics, resistance) Bacteria and host: – Normal microflora, pathogenicity,
virulence, toxins, zoonoses – Transmissions of infections: local / systemic
infection, vectors, reservoirs, opportunistic infections – hospital infections
– antibiotics and chemotherapeutics Laboratory diagnostics of bacterial
infections: – identification of bacteria – removal of swabs and samples for the
laboratory investigations – Gram staining (practical presentation in the
laboratory) Sterilization and disinfection: – physical, chemical and mechanical
methods of sterilization – disinfection and disinfectants Bacterial diseases and
their agents: – infections of the skin, gastrointestinal and respiratory tract,
sexually transmitted and systemic infections (staphylococci, streptococci,
gonococci, pneumococci, enterobacteria, salmonella, eschericia, clostridium,
vibrio, mycobacteria, treponema, leptospira) Viral diseases and their agents:
– infections of the skin, gastrointestinal and respiratory tract, sexually
transmitted and systemic infections (herpes, HIV, hepatitis, measles, rubella,
polyomielitis, haemorrhagic fever, viral diarrhea) Fungal and opportunistic
infections: – infections of the skin and subcutaneous tissue, mucous membranes,
systemic infections (candidiasis, aspergillosis, cryptococcosis) Immune system:
– congenital and acquired immunity – the structure and function of the immune
system – immune response, inflammation, antigen, antibody – immunization
(active, passive) – vaccination and vaccines Hygiene: – personal hygiene and
hand hygiene (washing, disinfection) – protection of health workers (use of
protective devices, vaccination) – waste management in health care settings
– infections in healthcare institutions (legislation and organization of
services, implementation of controls, measures to prevent the emergence and
spread of infectious diseases in hospitals, risk factors, the problem of
resistant bacteria) – food hygiene and food and water contamination