ret 1024 mod 3.0 infection control b
TRANSCRIPT
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Infection Control
Host
Host infection dependent upon:
Virulence of the organism
Resistance of the host
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Infection Control
Host
Increased susceptibility:
Diabetes mellitus
Lymphoma
Leukemia
Neoplasia Those treated with:
Corticosteroids, irradiation, certain antimicrobials,
immunosuppressive agents
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Infection Control
Host
Increased susceptibility:
Age
Chronic disease
Shock
Coma
Traumatic injury
Surgical procedure
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Infection Control
Host Most nosocomial pneumonias occur in surgical patients,
especially those who have had chest or abdomen procedures
Clearance mechanisms impaired Bacterial enters lower airway
Intubation
Anesthesia Surgical pain
Narcotics and sedatives
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Infection Control
Host
Surgical Patients with Highest Risk of Pneumonia
Elderly
Severely obese
COPD
History of smoking
Those with artificial airways
Endotracheal / Tracheostomy tubes
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Infection Control
Infection Control Strategies
Infection control aims to break the chain of events
causing the spread of infection
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Infection Control
Infection Control Strategies
1. Decrease host susceptibility
2. Eliminate the source of pathogens
3. Interrupt the transmission routes
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Infection Control
Decrease host susceptibility
Hospital efforts focus on employee
immunization and chemoprophylaxis
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Infection Control
Decrease host susceptibility
Immunizations
Hepatitis B
Varicella (chicken pox)
Rubella (German measles)
Measles
Pertussis (Whooping cough) When working with infants and children
Influenza
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Infection Control
Decrease host susceptibility
Chemoprophylaxis Postexposure Treatment
Bordetella pertussis (whooping cough)
Neisseria meningitis (meningococcal meningitis)
Bacillus anthracis (anthrax)
Influenza virus
HIV
Group A streptococci
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Infection Control
Eliminating Source of Pathogens
Procedure to remove pathogens from the
environment fall into two major categories
General Sanitation
Specialized Equipment Processing
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Infection Control
Eliminating Source of Pathogens
General Sanitation
Help keep overall environment clean Sanitary laundry management
Sanitary food preparation
Sanitary housekeeping
Environmental control of the air
Specialized ventilation systems
Environmental control of the water
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Infection Control
Eliminating Source of Pathogens
Specialized equipment handling Decontamination of equipment capable of spreading
infection
Cleaning
Disinfection Sterilization
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Infection Control
Specialized Equipment Handling
Cleaning
Removes dirt and organic material from equipment,
usually by washing
Failure to do this will render subsequent processing
ineffective !!!
Should be done in a designated Dirty area
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Infection Control
Specialized EquipmentHandling
Cleaning
Soaps, detergents, orenzymatic cleaners should beused
Some contain germicide
Automated washersavailable
(pasteurization / chemicaldisinfection cycle)
Must be rinsed and dried
Reassembled aseptically
Designated Clean area
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Infection Control
Specialized Equipment Handling
Disinfection
Destroys the vegetative form of pathogens on inanimate
objects except bacterial spores
Physical methods
Chemical methods
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Infection Control
Specialized Equipment Handling
Physical Disinfection
Pasteurization Submersion in a water bath
at temperatures below
boiling (70 C) for 30
minutes
Kills vegetative bacteria and
most viruses
Does not kill bacteria spores
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Infection Control
Specialized Equipment Handling
Chemical Disinfection
Low-Level
Intermediate
High-Level
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Infection Control
Specialized Equipment Handling
Low-Level Disinfectants
Kills most bacterial, some viruses and fungi
Will not kill Mycobacterium tuberculosis (TB) spores andnonlipid virus
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Infection Control
Specialized Equipment Handling
Low-Level Disinfectants
Acetic acid
Mostly used for homecare equipment
(1:3 white vinegar/water solution )
Quaternary ammoniums
Hospital usesurface disinfection, e.g., floors, countertops,walls, etc.
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Infection Control
Specialized Equipment Handling Intermediate Disinfectants
Kills all vegetative bacteria and fungi, but have variable
activity against spores and certain viruses
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Infection Control
Specialized Equipment Handling
Intermediate Disinfectants
Alcohol (70% Ethyl, 90% Isopropyl)
Not sporicidal
Surface disinfectant, e.g., stethoscopes, ventilators, etc.
Phenolics
Not sporicidal Surface disinfectant
(added to detergents to enhance germicidal activity)
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Infection Control
Specialized Equipment Handling
Intermediate Disinfectants
Iodophors (iodine + surace-active organic compounds)
Used on skin and tissue
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Infection Control
Specialized Equipment Handling
High-Level Disinfectants
Glutaraldehyde
Hydrogen peroxide
Peracetic acid
Chlorine (sodium hypochlorite)
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Infection Control
Specialized Equipment Handling
High-Level Disinfectants
Glutaraldehyde (Trade name: CIDEX)
Kills vegetative bacteria, Mycobacterium turburculosis, fungi,viruses and spores in
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Infection Control
Specialized Equipment Handling
High-Level Disinfectants
Hydrogen Peroxide
6% solution is bactericidal, fungicidal, viricidal in 10 minutes,
Sterilizes (sporicidal) in 6 hours
Does not produce harsh fumes
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Infection Control
Specialized Equipment Handling High-Level Disinfectants
Peracetic acid
Kills all microorganisms, including spores
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Infection Control
Specialized Equipment Handling High-Level Disinfectants
Sodium Hypochlorite
1:50 dilution kills vegetative bacteria, bacterial spores, and
Mycobacterium tuberculosis in 10 minutes
1:10 dilution used to clean blood spills
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Infection Control
Specialized Equipment Handling
Sterilization
Complete destruction of all forms of microbial life
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Infection Control
Specialized Equipment Handling
Sterilization Incineration
Dry heat
Boiling
Autoclaving
Ionizing radiation
Ethylene oxide
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Infection Control
Specialized Equipment Handling
Steam Sterilization (Autoclaving)
Steam under pressure Commonly 15 psi at 121 C for 15 minutes
Equipment must be cleaned and wrapped in muslin, linen, or
paper Most respiratory equipment can be damaged by this process
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Infection Control
Specialized Equipment Handling
Ethylene Oxide (EtO)
Toxic gas
Equipment must be cleaned and wrapped in muslin, paper, orpolyethylene using EtO indicator tape
Acute exposure may cause:
Airway inflammation
Nausea
Diarrhea
Headache
Dizziness
Convulsion
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Infection Control
Specialized Equipment Handling
Equipment Handling Procedure
Equipment handling procedures help prevent thespread of pathogens
Will be covered in Lab
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