Presentation on theme: "ReckittBenckiser Disinfection 2008"— Presentation transcript:
1 ReckittBenckiser Disinfection 2008 By MaryAnn Custer MS, FNP
2 S. Pneumoniae 60,000 cases / year in 2000, 37,000 in 2002 Death in 14% of Hospitalized Adults*Pneumococcal VaccineUp to 25 days (dust), Glass 1-11 days ,7 days in Sputum
3 CAP Influenza TB Listeria C – Difficile 3-4 Million Cases / Year in the US6th Leading Cause of Overall DeathHighest in Children < 5, and ElderlyInfluenza5th Leading Cause of Death in the ElderlyPrevention – ImmunizationTBCauses more Deaths Worldwide than Any Other Infectious DiseaseSpread Person to Person - Aerosolized DropletsUp to 70 days in Carpet, Clothes 45 days, Sputum 6-8 monthsListeriaOpportunistic PathogenUsually assoicated with foodSurvives well in Soil, Water, Food, FecesC – DifficileSpore Forming OrganismOpportunistic PathogenFecal-oral TransmissionMay survive for extended periods outside Host
4 MRSA Methicillin Resistent Staphylococcus Aureus HA MRSA – Hospital Associated ~ %Estimated Cost to Treat Between $3.2 – $4.2 billion/yearJoint Commission National Patient Safety Goals and Institute for Healthcare Improvement 5 Million Lives CampaignRespiratory, Urine, Wound InfectionsCA MRSA – Community Associated – mid to late ‘90sSkin and Soft TissueDirect and Indirect TransmissionSurvival in Hospital Environment 1 – 56 days
5 Norovirus Cruise Ships – 2002 Previously Known as Norwalk – like Viruses. Changed in 20021968 – Outbreak of “Winter Vomiting Disease” in Norwalk, OHAcute gastroenteritis – “stomach flu” or “24 hour bug”Explosive vomiting, watery (non bloody) diarrhea, abd cramps, HA, body aches, low-grade fever hours#1 Cause of Foodborne Illness in US, causing about 2/3 of all foodborne illness – 23 million infections, 50,000 hospitalizations, 300 deaths / year.Transmission fecal-oral (food and water) – Direct & Indirect, also airborne (inhale and swallow droplets)Highly transmissible – as few as 10 viral particles may cause infection. Only the “Common Cold” is reported more frequently.Virus is stable on environmental surfaces – Non enveloped virus. Quats work by disrupting the viral envelope and are ineffective on non enveloped viruses.
6 “Getting Back to the Basics” Infection Control“Getting Back to the Basics”Cleaners and DisinfectantsPrecision Blend SystemHand Hygiene ProductsGloves, Masks, GownsMops, Buckets, & Cleaning ClothsWaste, and Biohazard Containers
7 Reduce the Risks of Disease Transmission through…. PREVENTION
11 Observe Standard Precautions Combination of Universal Precautions and Body Substance Isolation.Wear personal protective equipment in accordance with OSHA’s standards, and facility recommendations: Gloves, Goggles, Mask, Fluid Resistant Gown.NOTE: GLOVES ARE A MINIMUM DURINGCLEANING AND DISINFECTION
12 Cleaning and Disinfection of Equipment & Environmental Surfaces
14 DefinitionsA "disinfectant" is a substance that destroys or eliminates a specific species of infectious or other public health microorganism, but not necessarily bacterial spores, in the inanimate environment. *A "sanitizer" is a substance that significantly reduces the bacterial population in the inanimate environment, but does not destroy or eliminate all bacteria or other microorganisms. *(* EPA March 2002)
15 Two Levels of Disinfection for Environmental Services Intermediate Disinfection (ILD) – Inactivate Mycobacterium Tuberculosis var. Bovis in addition to all other organisms below it.ex. 3% Hydrogen Peroxide, 70% Isopropyl, Phenolics, Iodophors, and the other ready to use tuberculocidal solutionsLow-Level Disinfection (LLD) – Inactivate most forms of bacteria, some fungi, some viruses.ex. Quaternary Ammonium Solutions
16 DESCENDING ORDER OF RESISTANCE TO GERMICIDAL CHEMICALS Sterilization BACTERIAL SPORESBacillus Subtilis Clostridium Sporogenes HLD High Level Disinfection MYCOBACTERIA Mycobacterium Tuberculosis Var. Bovis ILD Intermediate Level ‘TB’ NONLIPID OR SMALL VIRUSES Poliovirus Coxsackie VirusHepatitis A VirusRhinovirus ‘Common Cold’ FUNGI LLD Low LevelTrichophyton Spp. ‘Nail Fungus’ Cryptococcus Spp. Candida Spp. ‘Yeast’VEGETATIVE BACTERIA Pseudomonas Aeruginosa Staphylococcus Aureus ‘Staph’ Salmonella Choleraesuis ‘Gastroenteritis’LIPID OR MEDIUM-SIZED VIRUSES Herpes Simplex Virus ‘Cold Sores’ Cytomegalovirus ‘CMV’ Respiratory Syncytial Virus ‘RSV’ Hepatitis B Virus ‘HBV’ Human Immunodeficiency Virus ‘HIV’(Adapted From Bond & Favaro, 1991)
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