1. Infection Control and Standard Precautions
Chapter 16
Infection Control and Standard Precautions

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

3. 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

4. Pathogens
Bacteria
Viruses
Fungi
Protozoa
Rickettsia
Helminths

5. 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

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

7. 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

8. 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

9. 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

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

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

12. 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

13. Agent
Entity that is causing disease
Biological
Chemical
Physical

14. 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

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

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

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

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

19. Between Agent and Reservoir
Cleansing
Disinfection
Sterilization

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

21. 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

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

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

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

25. 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

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

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

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

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

30. Isolation Airborne precautions Contact precautions Droplet precautions
Reverse isolation