Professional Documents
Culture Documents
Science I
Infection
When microorganisms capable
of producing disease invade the
body
Microorganisms
Small living plants or animals
seen only with a microscope
Multiple microbes
Normal flora
3
Possible Reservoirs of
Microorganisms
Humans
Animals
Soil
Food, water, milk
Inanimate objects
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Requirements of
Microorganisms
Host
Water
Nourishment
Oxygen
Warmth
Chain of Infection
Respiratory
Gastrointestinal
Genitourinary tracts
Breaks in skin
Blood and tissue
Stages of Infection
Incubation
Prodromal
Illness
Decline
Convalescence
Classifications of Infection
By Location
Local
Systemic
By Duration
Acute
Chronic
Latent
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NOSOCOMIAL INFECTIONS
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Nosocomial Infections
An infection acquired in a
healthcare facility
Cost to the health-care system
= $4.5 billion/year
Leading cause of death
Preventable with use of aseptic
principles/ techniques
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LINES OF DEFENSE
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Primary Defenses
Anatomical features, limit
pathogen entry
Intact skin
Mucous membranes
Tears
Normal flora in GI tract
Normal flora in urinary tract
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Secondary Defenses
Biochemical processes
activated by chemicals
released by pathogens
Phagocytosis
Complement cascade
Inflammation
Fever
15
Tertiary Defenses
Humoral immunity
B-cell production of antibodies
(IgM, IgG, IgE, IgA, IgD) in response
to an antigen
Cell-mediated immunity
Direct destruction of infected cells
by
T cells
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Developmental stage
Breaks in the skin
Illness/injury, chronic disease
Smoking, substance abuse
Multiple sex partners
Medications that inhibit/decrease
immune response
Nursing/medical procedures
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Adequate nutrition
Balanced hygiene
Rest/exercise
Reducing stress
Immunization
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PREVENTING INFECTION
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Aseptic Technique
Includes all activities to prevent or
break the chain of infection
Two categories
Medical asepsisclean technique
Hand hygiene, PPE, barrier techniques
Medical Asepsis
A state of cleanliness that
decreases the potential for the
spread of infections
Promoted through:
Maintaining a clean environment
Maintaining clean hands
Following Centers for Disease Control
(CDC) guidelines
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Before gloving
After glove removal
Before and after touching your face
Before and after eating
After touching a contaminated
article
When you see visible dirt on your
hands
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Handwashing Guidelines
Wash for at least 15-20 seconds in
nonsurgical setting; 2-6 minutes in
surgical setting
Use warm water, not hot
Apply soap to wet hands
Use friction
Clean beneath fingernails
Rinse soap
Towel or hand dry
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PPE
PERSONAL PROTECTIVE EQUIPMENT
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Gloves
When to Wear
Contact (direct
or indirect) with
blood, body
fluids, secretions,
excretions,
mucous
membranes, and
non-intact skin
32
Mask
When to Wear
Airborne and
droplet
precautions
Types
Simple
TB
33
Gowns
When to Wear
Protect
yourself
Protect your
patient
Use only
ONCE
(if you cant wash
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Protective Eyewear
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Removing
Gloves
Eyewear
Gown
Mask
Hand Hygiene
36
TRANSMISSION BASED
PRECAUTIONS
`
37
Contact Precautions
Pathogen is spread by direct contact
Multiple sources of infection
Precautions include:
Private room if possible
Clean gown and glove use
Use of disposal items
Disposal of contaminated items in room
Double-bag linen and mark per facility
policy
38
Droplet precautions
Pathogen is spread by contact
with moist droplets
Precautions include
Standard precautions
Contact precautions
Mask and eye protection
39
Airborne Precautions
Pathogen is spread by air
currents
Spread through ventilation
system or any activity that stirs
the air
Tuberculosis Varicella
Examples:
SARS
Rubeola
40
Protective isolation
Protects patients
Reverse isolation
Follow
Standard precautions
Selective patient assignment
Hand washing, masks, gowns
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Maintaining Sterility
Sterile Objects
Become Contaminated by
Prolonged Exposure
Items open to air are considered
contaminated after 1 hour.
Cover with sterile drape.
Solutions are only considered sterile for
24
hours after opening.
Time and date when solutions are
opened.