Infection Control and Standard Precautions Chapter 16 Infection Control and Standard Precautions

Flora Microorganisms that live in a specific environment Resident flora Normal flora that are always present Transient flora Occur in periods of limited duration

Pathogenicity and Virulence Disease-producing microorganisms are called pathogens Pathogenicity refers to the ability of a microorganism to produce disease Virulence refers to the frequency with which a pathogen causes disease

Pathogens Bacteria Viruses Fungi Protozoa Rickettsia Helminths

Bacteria Small, one-celled microorganisms Lack a true nucleus or mechanism to provide metabolism Need an environment that will provide food for survival Multiply by simple cell division Spores Cause a wide range of illnesses

Viruses (1 of 2) Can live only inside cells Cannot get nourishment or reproduce outside the cell Damage the cell they inhabit

Viruses (2 of 2) Contain a core of DNA or RNA surrounded by a protein coating Some have another coating called an envelope, which protects them from an attack by the immune system

Fungi Microscopic plants Diseases they produce are referred to as mycoses Obtain food from living organisms or organic matter Seen more frequently in individuals that are immunologically impaired

Protozoa Single-celled parasitic organisms Have ability to move Obtain food from dead or decaying organic matter Spread by ingestion of contaminated food or water or through insect bites

Rickettsia Intercellular parasites Need to be in living cells to reproduce Spread through bites of fleas, ticks, mites, and lice

Helminths Parasitic worms Pinworms and tapeworms most common Acquired by eating uncooked or inadequately cooked meat, or contaminated food or water

Chain of Infection 1. Infectious agent 2. Reservoir or source 3. Portal of exit from reservoir or source 4. Mode of transmission 5. Portal of entry to host 6. Susceptible host

Agent Entity that is causing disease Biological Chemical Physical

Reservoir (1 of 3) Place where the agent can survive Promotes growth of pathogens must contain the proper nutrients, maintain temperature, moisture, pH, proper amount of light Most common reservoir is fomites

Reservoir (2 of 3) Portal of Exit Mode of Transmission Contact transmission Droplet transmission Airborne transmission Vehicle transmission Vector-borne transmission

Reservoir (3 of 3) Portal of Entry Skin Respiratory tract Genitourinary GI Circulatory Transplacental

Host Organism that can be affected by an agent Susceptible host Compromised host Characteristics that influence susceptibility to and severity of infections

Breaking the Chain of Infection Health care professionals (HCP) must focus on breaking the chain of infection Proper infection control Specific strategies

Between Agent and Reservoir Cleansing Disinfection Sterilization

Between Reservoir and Portal of Exit Proper hygiene Clean supplies Clean linens Clean equipment

Between Portal of Exit and Mode of Transmission Maintain clean dressings on all injuries and wounds People should cover their mouth when coughing or sneezing Gloves must be worn at all times

Between Modes of Transmission and Portal of Entry HCP should wash hands between patients Barrier protection Gloves, masks, gown, goggles

Between Host and Agent Eliminate infection before it begins Proper nutrition, exercise, UTD immunizations

Stages of the Infectious Process Localized and systemic infections Incubation Prodromal Illness Convalescence

Changes Occurring in Infectious Disease Factors that have led to a reduction in infectious diseases Factors that have led to an increase of microbes and their global spread Emerging threats Recent scientific and medical progress

Nosocomial Infections or HAI Acquired in a health care facility Most common categories: Urinary tract Surgical wounds Pneumonia Septicemia

Bioterrorism Use of microbes to cause illness and spread fear Inhalational anthrax Smallpox Pneumonic plague Tularemia Botulism

Standard Precautions (1 of 2) Hand washing Gloves Mask, eye protection, and face shield Gown

Standard Precautions (2 of 2) Client care equipment Linens Occupational health and blood-borne pathogens Client placement

Isolation Airborne precautions Contact precautions Droplet precautions Reverse isolation