PREVENTING INFECTION Chapter 15 Responsibility in Controlling Infection

PREVENTING INFECTION Chapter 15

Responsibility in Controlling Infection Major safety and health hazard p Minor infections cause short illnesses p Some are serious and can cause death p Infants, older and disabled persons are at risk p The HEALTH CARE TEAM protects patients, residents, visitors and themselves from infection p They prevent the cause of the infection from spreading p

DEFINITIONS p p p p Infection = disease resulting from the invasion and growth of microbes in the body Local Infection = in a body part Systemic Infection = Whole body Healthcare-associated Infection= infection acquired during a stay in a health agency Contamination = the process of becoming unclean Pathogen = A microbe that is harmful and can cause and infection Normal Flora = Microbes that live and grow in a certain area

Asepsis p p p Being free of disease-producing microbes. Microbes are everywhere Transmitted through: n n n Body fluids Animals Insects Dressings Direct contact Personal care items Eating and drinking utensils Water Food Air Coughing, sneezing, talking, laughing, singing

Medical Asepsis v. Surgical Asepsis p p p Clean technique Remove, destroy pathogens (# of pathogens is decreased) Prevent pathogens from spreading from one person or place to the next p p Sterile technique Practice of keeping items free of ALL microbes Sterile = absence of all microbes Sterilization = process of destroying all microbes

Signs/Symptoms of Infection p 214 p p p p Fever, chills Redness or swelling of a body part Increased pulse and respiratory rates Pain or tenderness Limited use of body part Headache, muscle aches, joint pain Confusion p p p Fatigue Loss of appetite Nausea, vomiting, diarrhea Rash Discharge or drainage from infected area Warm to touch

Common Aseptic Practices p p p Wash your hands Provide persons with own personal care items Cover nose and mouth when coughing, sneezing, blowing nose Bathe, wash hair and brush teeth regularly Wash fruits and raw vegetables before eating or serving Wash cooking utensils with soap and water after use

Standard Precautions Reduce the risk of spreading pathogens and known and unknown infections p Used for ALL PERSONS p Prevent spread of infection from: p n n Blood body fluids, secretions, excretions (except sweat) Non-intact skin (with open breaks) Mucous membranes

Standard Precautions p p p p p Hand Hygiene Gloves Mask, eye protection and fact shields Gowns Care Equipment Environmental Control Linens Occupational Health and Bloodborne Pathogens Patient or Resident Placement

Transmission Precautions Airborne Precautions p Droplet Precautions p Contact Precautions p

Airborne Precautions p microbes transmitted by airborne droplets n n n Measles Chicken pox Tuberculosis (TB)

Droplet Precautions p microbes transmitted by droplets produced when coughing, sneezing, talking n n n n n Meningitis Pneumonia Epiglottitis Diphtheria Pertussis (whooping cough) Influenza Mumps Rubella Streptococcal pharyngitis Scarlet fever

Contact Precautions Microbes transmitted by p Direct contact with person (hand or skin-to -skin contact that occurs during care) p Indirect contact (touching surfaces or care items in the person’s room) – GI, Respiratory, Skin or Wound Infections p

Psychological Aspects Visitors and Staff often avoid p Gowns, masks, gloves and eyewear take extra time to put on p Fearful of getting disease p Patient may feel unwanted, lonely and rejected, dirty, ashamed and guilty p

What can staff do to help? p p p p Remember, pathogen is undesirable, not the person Treat them with respect and dignity Provide reading materials Provide hobby materials Place a clock in the room Encourage pt to phone family and friends Say “hello” from the doorway often Organize your work so you can stay and visit with the person

Donning and Removal of PPE Skill # 4 – Isolation Techniques