Chapter 20 Communicable and Infectious Disease

Communicable Disease Early 20th century 1930s–1940s 1950s 1970s 1980s Typhoid epidemic Influenza 1930s–1940s Tuberculosis (TB) Penicillin 1950s Penicillin began to lose effectiveness 1970s Legionnaires’ disease, Lyme disease, toxic shock, Ebola 1980s Human immunodeficiency virus (HIV)/acquired immune deficiency syndrome (AIDS) 21st 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 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: Nurses’ role in prevention: 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