Chapter 20 Communicable and Infectious Disease Communicable Disease

Chapter 20 Communicable and Infectious Disease

Communicable Disease • Early 20 th century – Typhoid epidemic – Influenza • 1930 s– 1940 s – Tuberculosis (TB) – Penicillin • 1950 s – Penicillin began to lose effectiveness • 1970 s – Legionnaires’ disease, Lyme disease, toxic shock, Ebola • 1980 s – Human immunodeficiency virus (HIV)/acquired immune deficiency syndrome (AIDS) • 21 st Century – TB, influenza, Ebola, severe acute respiratory syndrome (SARS), avian flu, hantavirus

Transmission of Infectious Agents • Three modes of transmission – Direct, indirect, airborne • Chain of infection – – – – Agent Pathogenicity Virulence Reservoir Colonization Incubation period Period of infectivity Zoonoses

Transmission of Infectious Agents (cont. ) • Routes of Infection – Direct transmission • Transfer of an infectious agent from one infected host or reservoir to a portal of entry in the new host – Indirect transmission • Vector-borne transmission – Mechanical – Biological – Fomites – Airborne transmission • Droplet

Susceptibility Versus Immunity • Susceptibility • Immunity – Acquired immunity – Active humoral immunity – Passive immunity – Herd immunity

Communicable Disease Prevention • Three factors: – Removal, elimination, or containment of the cause of infection – Disruption and blockage of the chain of disease transmission – Protection of the susceptible population from infection and disease

Communicable Disease Prevention (cont. ) • Primary prevention – Isolation – Quarantine – Segregation – Personal surveillance • Secondary prevention • Tertiary prevention

Control of Diseases • Vaccine-preventable diseases – Diptheria – Measles – Polio – Influenza – Pneumonia – Hepatitis A, B, C, D, E – Varicella

Emerging and Reemerging Infectious Diseases • Influenza • Healthcare-associated infections – Staphylococcus aureus – Methicillin-resistant S. aureus (MRSA) • Food-borne diseases – Prevention • Prevention of contamination of food • Prevention of growth of pathogens • Prevention of the spread and survival of pathogens

Food-Borne Diseases • Result of: – – – Insufficient cooking of food Preparation of food too many hours before it is eaten Use of contaminated raw food Cross-contamination where food is prepared Food preparation by infected persons • Nurses’ role in prevention: – Know what to look for when purchasing food – Proper storage of food – Good hand-washing, clean utensils and surfaces for food preparation – Proper cooking techniques

Common Food-Borne Diseases • • Campylobacteriosis Listeriosis Salmonellosis Escherichia coli

Vector-Borne Diseases • • Lyme disease Malaria West Nile virus Zoonoses – Hantavirus – Avian influenza – Pet diseases • Cat scratch fever – Rabies

Vector-Borne Diseases (cont. ) • Parasitic diseases – Helminths • Pinworm • Roundworm • Hookworm – Protozoans • Giardiasis • Cryptosporidiosis

Bioterrorism • Attacks occur when viruses, bacteria, and other infectious agents are used deliberately to cause illness – Category A – Category B – Category C

HIV/AIDS • Can be transmitted from person to person through unprotected sexual contact with blood or blood products, through sharing needles or razors, and from mother to baby during gestation or the birthing process

Tuberculosis • One of the leading causes of death worldwide • Transmitted by droplets – Symptoms • • • Fatigue Weight loss Fever Chills Night sweats • HIV/TB connection