BIOLOGICAL RISK FACTORS 1 Purpose Biological risk factors

BIOLOGICAL RISK FACTORS 1

Purpose Biological risk factors that negatively affect to health have knowledge and be taken aganist these factors. 2

TARGET • Bacteria, viruses, fungi and parasites that may be encountered as the risk factors identifyied in the work environment, • It caused the transmission to sort the characteristics of the disease, • To sort the protection methods of biological risk factors. 3

Subtitles • Definitions and classifications related to biological risk factors, • Working environments that can be encountered with biological risk factors, • Contact with them will occur as a result of risks and common infectious diseases, • Protection methods from biological risk factors. 4

DEFINITIONS Biological risk factors “Any infection, allergy or which may cause poisoning, and human parasites are microscopic creatures. ” 5

DEFINITIONS Microbes, • Either single-cell or cell groups, • Life forms are able to live conditions that other life forms can not lived in. 6

BIOLOGICAL HAZARDS 7

BIOLOGICAL RISK FACTORS • • Viruses Bacteria Mushrooms and Parasites include. 8

CLASSIFICATION GROUP Cause disease in humans Danger to other employees Possibility of spread to society Treatment GROUP 1 - - GROUP 2 + + - + GROUP 3 + + GROUP 4 + + + -

business brancies often encountered with biological risk factors • • Agriculture Farming Forestry Fishery The packaging and storaging of agricultural products, Processing of animal fur and skin Textile factories Wood processing 10

Business brancies often encountered with biological risk factors • • • Care of laboratory animals Health care, patient care The production of pharmaceutical and herbal products Personal care : Hair-body care Clinical and research laboratories Biotechnology centers Building refurbishment Elimination of solid and liquid waste Disposal of industrial waste 11

WORKING ENVIRONMENT Most sensitive work environments in terms of biological risk factors, • Health care workers • Laboratory staff • Agricultural workers’s working environment. 12

CHAIN OF INFECTION The biological agent causing disease in a healthy person; 1. The ability of the agent to the disease with the ability to create a serious or fatal disease 2. Transmission routes to (Contact, shared inanimate substances, air and carrier of organisms) 3. Host person's susceptibility to 4. Environment condititions(Changes in temperature, humidity, radiation, air pressure, the velocity of air flow, chemicals, gases and toxins) depends. 13

CHAIN OF INFECTION Infection Source Environmental Condititions Healthy Person Infection Way 14

WAYS OF TRANSMISSION 1 -With water and nutrients (Hepatitis A, typhoid fever, cholera, food poison. Brucella, Intestinal Parasites. ) 2 -With air(Tuberculosis, influenza, pneumonia) 3 -With blood(AIDS, Hepatitis B) 4 -With sexual contact (AIDS, hepatitis B, syphilis, gonorrhea) 5 -With vectors (Malaria, CCHF, Plague) 6 -With direct contact (Tetanus, Rabies Fungal infections ) 15

CONTAMINATION with WATER AND FOOD • Usually the disease is transmitted through water and nutrients contaminated with the disease agent. • Can rapidly lead to epidemic. • Especially that poor hygiene conditions, is less cleaning habits of people, dirty water, outdoor toilets, open sold food and flies, insects, mice are often seen as living in places.

TRANSMISSION WITH AIR • Sneezing, coughing, littered with to remain within the droplets in the air of germs • The germs infect people around the patient and sensitive individuals also infected with the oral-nasal mucosa take it with hands. • The easiest way to prevent the transmission of disease in this way is to wash your hands often.

GENERAL PRECAUTIONS-1 Control of drinking water and nutrients, Providing healthy toilets and hand washing, Control to environment, Combating to carried , Monitoring of infectious diseases, Recognition of basic infectious diseases, Required protection, basic treatment and referral, • Identification of risk factors, appropriate measures • •

GENERAL PRECAUTIONS-2 • • Periodic screening Personnel training Action of working to complied Working environment, Suitable insulation and disinfection Infection screening Vaccination

DISEASES

Hepatitis A Popularly known by the name jaundice, infection of the liver is manifested by an infectious disease. Causes: Hepatitis A virus Transmission paths; foods infected: Consumed raw fruits and vegetables, seafood, milk and dairy products close contact Close contact within the family or public life, Sexual intercourse Blood path very rare

Hepatitis A Symptoms: -Fever, fatigue, nausea, vomiting, diarrhea -After a week or two, liver can grow and jaundice symptoms occur. -Jaundice is the most easily recognizable white part of the eyes. -Urine color is darked and stool color is lighted when jaundice appears. -It usually takes 3 -6 weeks. However, in some cases it can take longer. Protection: -protection for sources and transmission ways: It is related to the level of development of society. -protection for healthy people : Vaccine

Brucellosis • One of the most common food-borne diseases among the people 'Malta fever known as'' is Brusellozis'. • Animals (cows, sheep, goats, etc. ) of blood, the placenta, such as direct contact with infected bodily fluids or contaminated with the consumption of milk and dairy products, especially of raw animal products, especially fresh cheese is the most common zoonosis. • Infection control is the most important method of protection. • Very good boiling milk and pasteurized prevent this disease. Daily milk pasteurized or sterilized UHT long life with technology, robust package of milk should be used.

Tuberculosis Factor: TB germs Infection: Sputum of patients with one or sneezing, is transmitted by inhaling germs scattered into the air by people coughing sound and conversations. Individuals with low body resistance (smoke-alcohol use, malnutrition) are often caught the disease. Protection: The vaccine is available and retention is high. In addition, patients should be identified and treatment.

INFLUENZA Factor: Influenza Virus Symptoms: -The disease takes up 10 days. -It has a high fever. -Chills, muscle aches happen. -Severe head pain can be. -Vomiting can be. -There is a risk of serious complications. (pneumonia) Protection : • Personal hygiene should be given importance. Vaccine protection of 80 -85%

HEPATITIS-B Factor: Hepatitis B virus Transmission way: • Contact with blood and blood products, sexual contact, contact with body fluids, from mother to fetus, family close contact • İnfection by needle prick 20 -30% • Symptoms: • Incubation period of 1 -6 months • Weakness, fatigue, mild fever, begins with flu-like symptoms such as headaches. Jaundice, nausea, vomiting, diarrhea, loss of appetite, disgust against smoking, manifests itself with symptoms such as taking the tea-colored urine. • Acute infection of hepatitis 10% • Chronicity 10% Their 1/3 chronic active hepatitis • Encounter the virus in Turkey %60 -80

HEPATITIS B Diagnosis : Serum ALT, AST also subject to increased testing and serological. Treatment : No specific treatment in the acute phase. interferon alpha in chronic cases Protection : • Protection for sources and transmission ways : It is related to the level of development of society. • Protection for healthy people : 90 -95% protective vaccine

AIDS Factor: HIV Virus Transmission way: 1/650 infection with needle sting like hepatitis B Diagnosis: antibodies to the virus in serum Treatment : actual no treatment. Protection : It is intended for source and transmission ways.

Crimean-Congo hemorrhagic fever Symptoms: Crimean-Congo hemorrhagic fever (CCHF), infected by tick fever is a viral infection characterized by symptoms such as skin and other areas of internal bleeding. Protection: -People kept away from ticks the infection can be prevented. Therefore, it is necessary to avoid as much as possible with the presence of ticks. -People should not be in where ticks will be intense like bush, twigs and lush grass with bare feet or short clothes. -Stuck to the body ticks should be taken without crushing the tick, by keeping the mouth or head with tweezers or pliers moving left and right.

TETANUS Factor : • Tetanus is an acute central nervous system is affected by an infectious disease. Clostridium tetani called occurs with a particular microorganism to remove the toxins. It is widely available in nature in the soil, fertilizer, herbs, pet hairs. It can not survive in an oxygenated environment. • Cuts and toxins begin to be passing through the vegetative tissue of the skin mucosa with injuries. It causes painful muscle contractions first, chewing muscles, then hips, arms, legs and trunk muscles. Protection : • Another most important and effective way to protect the clean wound care and surgical treatment of wounds dirty active protection from tetanus immunization VACCINATION. Tetanoz Prophylactic vaccine is 95%.

Vaccine preventable diseases -Tuberculosis -Hepatitis B -Diphtheria -Pertussis -Tetanus -Measles -Rubella -Hepatitis a -HPV -Mumps -HIB Meningitis -Poliomyelitis -Meningococcal Meningitis -Yellow Fever -Varicella -Flu -Pneumococcal Pneumonia 31

PERSONAL HYGIENE • • Body care and cleaning Face care and cleaning Hand cleaning Foot cleaning • • • Ear cleaning Cleaning of Hair Mouth teeth care Beslenme Cleaning Toilet Suit up 32

Hand washing with soap is the most effective way to remove microorganisms and help prevent disease.

DRINKING WATER • In particular, many microorganisms can thrive in polluted waters with human and animal feces in temperate climates and moved from place to place. • Drinking water must be used as clean water • Water that is not definite to clean, should not drink

NUTRIENTS -Fruits and vegetables should be washed thoroughly consumed for protect them from diseases transmitted by water and food. -Dust, soil and added vinegar to be cleaned from medicine residues after waiting 5 -10 minutes in a bowl full of water may need to be rinsed several times with water. -Openly sold on the street and we do not know food resources should not consume -Foods are protected from insects by holding off history and content expiration of food should pay attention when buying

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