1. Principles of Infection Control

2. Why is it important for a health care worker to have a basic understanding of the principles of infection control?

3. It provides a basic knowledge of how disease is transmitted and the main ways to prevent it.

4. The Chain of Infection

5. There are five main factors that must exist for disease to occur and spread from one individual to another

6. The Chain of Infection 1.Causative Agent pathogen such as bacteria or virus

7. The Chain of Infection 2. Reservoir - Place where a causative agent can live - Human body, animal, environment, or objects (such as doorknobs, bedpans, linens…)

8. The Chain of Infection 3. Portal of Exit - Way for causative agent to escape from the reservoir - Examples are urine, feces, saliva, blood, mucous discharge and draining wounds

9. The Chain of Infection 4. Mode of Transmission - Method by which the pathogen gets from the reservoir to the new host A. Direct contact- physical contact with the contaminated person, contaminated hands are one of the most common ways to spread disease.

10. The Chain of Infection 4. Mode of Transmission cont’d B. Indirect contact - transmitted from contaminated substances such as food, air, clothing and insects

11. The Chain of Infection 5. Portal of Entry - Route through which pathogen enters its new host - some examples are included on the following slides

12. Respiratory System Inhalation of bacteria, virus, pollutants, etc..

13. Gastrointestinal System Ingestion of contaminated foods, lake water, etc..

14. Urinary & Reproductive Systems Sexual contact – STD’s, genital warts, herpes, urinary tract infections

15. Breaks in Protective Skin Barrier

16. The Chain of Infection 6. Susceptible Host - organism that accepts the pathogen - The support of pathogen life and its reproduction depends on the degree of the host’s resistance

17. Organisms with strong immune systems are better able to fend off pathogens.

18. Organisms with weakened immune systems are more vulnerable to the support & reproduction of pathogens

19. Ending the Chain of Infection If any part of the chain can be eliminated, the spread of disease or infection will be stopped It is important to remember that pathogens are everywhere Preventing pathogen transmission is a continuous process

20. Ending the Chain of Infection 1.Pathogen Identification - identification of infectious agent and provide appropriate treatment

21. Ending the Chain of Infection 2. Asepsis and Hygiene - Potential hosts and carriers must practice asepsis and maintain proper personal hygiene

22. Ending the Chain of Infection 3. Control Portals of Exit - Health care personnel must practice standard precautions (more on this next class) - Control body secretions - Wash hands according to protocols

23. Ending the Chain of Infection 4. Prevent a Route of transmission - Prevent direct or indirect contact by: a. Proper hand washing b. Disinfection or sterilization techniques c. Isolation of infected patients d. Not working when contagious

24. Ending the Chain of Infection 5. Protect Portal of Entry - Health professionals must make sure that ports of entry are not subjected to pathogens (such as the nose, mouth, eyes, urinary tract, open wounds, etc.)

25. Ending the Chain of Infection 6. Recognition of susceptible hosts - Health professionals must recognize and protect high-risk patients - Examples are listed on the following slide

26. Cancer Patients AIDS Patients Transplant Patients Infant and Elderly Patients Examples of High Risk Patients

27. The Chain of Infection Reservoir Host Portal of Exit Mode of Transmission Portal of Entry Susceptible Host Infectious Agent

28. Handwashing According to OSHA standards regarding bloodborne pathogens, hand washing should be performed, at a minimum: 1.Before and after every patient contact 2.After removing gloves and other protective wear 3.After handling blood or other body fluids 4.When visibly contaminated with blood or tissues 5.Before leaving the patient area 6.Before and after eating, applying makeup, using the bathroom, handling contact lenses, and handling equipment

29. Handwashing Handwashing is required in every healthcare profession. 1.Reduces spread of disease from patient to patient 2.Reduces spread of disease from patient to healthcare professional. 3. Reduces spread of disease from healthcare professional to patient 4. Reduces spread of disease from healthcare professional to other healthcare professionals 5. Reduces spread of disease to visitors in the healthcare facility

30. Handwashing Proper handwashing techniques include: 1.Soap aids in the removal of pathogens. 2.Warm water 3.Friction 4.All surfaces of the hands must be cleaned – palms, backs, between the fingers. 5.Nails must be cleaned. 6.Fingertips pointed downward – prevents water from getting on forearms and then running back down onto the hands and recontaminating them. 7.Dry paper towels are used to turn faucet on and off – prevents contamination of hands from organisms on the faucet.

31. Waterless Hand Sanitizer A.Hand sanitizers kill microbes chemically B.Waterless hand sanitizer provides several advantages over hand washing with soap and water. However, they are not effective if organic matter (dirt, food, or other material) is visible on hands.

32. Waterless Hand Sanitizer C. Benefits of waterless hand sanitizer: 1. require less time than hand washing 2. act quickly to kill microorganisms on hands 3. are more accessible than sinks 4. reduce bacterial counts on hands 5. do not promote antimicrobial resistance 6. are less irritating to skin than soap and water 7. some can even improve condition of skin.

33. Waterless Hand Sanitizer Both components (waterless hand sanitizer and friction) should be used to increase effectiveness. Four steps: 1.Make sure all organic matter is removed from hands. All visible organic matter (ex - dirt) must be removed from hands prior to applying waterless hand sanitizer. 2. Apply a dime sized amount of waterless hand sanitizer to the palm of one hand or use a waterless hand sanitizer wipe. 3.Rub hands together covering all surfaces of hands and fingers. 4.Rub until waterless hand sanitizer is absorbed.

34. Remember--breaking the chain of infection is the responsibility of each health professional.

35. Activity The next part of class is divided into two parts: 1.ALL students will need to complete the handouts using the textbook. This will be due for a grade next class. 2.While students are working on the handouts, you will be dismissed by tables to go to the sink and perform aseptic handwashing. 3.One table partner will wash their hands while the other partner follows the steps posted on the wall. The second students job is to be sure the first student performs the skill correctly. 4.Swap roles, then go back to your seats and continue working on the handouts. They are due after your test next class so use your time wisely.

36. Next Class Our Unit 9 exam is next class (this Wed/Thurs). Please be sure you are studying all the items listed on the board in preparation for the exam. This exam will be on your progress report when we return from spring break. If you know you will be absent on Wed or Thurs., you need to make arrangements to come in before or after school to take your test this week. Turn in all missing work!