1. Infection Control

2. Direct correlation between exposure to microorganisms and disease

3. Pathogens Any disease causing microorganisms Non-pathogens Normal body flora Beneficial: maintaining body processes food production  Yogurt, sour cream, beer, bread Types of Microorganisms

4. Saprophytes Live on dead matter or tissues

5. Types of Pathogens Fungi: Molds and yeasts Skin infections: Athlete’s foot Ringworm Thrush

6. Types of Pathogens Protozoa: Only group of microbes classified as animals Types of Protozoa: Trichomonas vaginalis Malaria African sleeping sickness

7. Types of Pathogens Viruses: Obligate intracellular parasite Cannot reproduce unless inside host cell Receives nutrients from host cell Not susceptible to antibiotics Causes: Varicella (chickenpox) Common cold Herpes

8. Bacteria Simple one celled plants that multiply rapidly Bacilli Rod-shaped Have ability to form spores-a protective hard “shell” protects daughter cell Cause: Tuberculosis Whooping cough Hemorrhagic fever

9. Shapes of Bacteria Cocci Round shaped Diplococci-occur in pairs Cause: Gonorrhoea Streptococci-occur in chains Cause: Strep throat Staphylococci-occur in clusters most common bacterial infection in humans Cause of nosocomial infections Wound infections Toxic shock syndrome

10. Spirals Spirilla Spiral or corkscrew shaped Causes: Syphilis Cholera

11. Factors Required for Microbial Growth

12. Factors required for microbial growth Warm environment Body temperature Darkness Many killed by sunlight Source of food Moisture and….

13. Factors required for microbial growth Varying oxygen needs Aerobic bacteria Live and reproduce in presence of oxygen Anaerobic bacteria Live and reproduce without oxygen

14. How Microorganisms Cause Disease

15. How microbes cause disease Toxins poisons Allergic reaction Runny nose, watery eyes, sneezing Cell invasion Invades living cells and destroy them

16. How Microorganisms Are Spread

17. How Microorganisms are spread Direct contact Directly from one person to another Sex, kissing, touching Indirect contact From inanimate object to person Airborne Droplets from sneezing and coughing Droplets of blood and body fluids Insects and pests

18. The Chain of Infection

19. 1st Link- The Infectious Agent Any pathogen

20. 2nd Link- The Reservoir Organism or environment where infectious agent resides People Equipment Water Carrier Host Shows no outward signs/symptoms of disease, but capable of transmitting the disease

21. 3rd Link- Portal of Exit Route of escape of pathogen from reservoir Examples: respiratory tract gastrointestinal tract genitourinary tract breaks in skin

22. 4th Link- Route of Transmission Method by which pathogen gets from reservoir to new host Direct contact: Sexual contact Contact blood/body fluids Indirect contact: Objects to person Airborne Insects and pests

23. 5th Link- Portal of Entry Route which pathogen enters new host Examples: Respiratory tract Gastrointestinal tract Genitourinary tract Mucous membranes Breaks in skin

24. 6th Link- Susceptible Host Organism that is at risk for infection Organism with weakened immune system Examples: AIDS pts Pts on chemotherapy Transplant pts Elderly and very young Burn pts

25. Interrupting the Chain of Infection

26. The Infectious Agent Early recognition of infection Pathogen Identification Pathogen Identification Antibiotics

27. Reservoir Host Standard Precautions Clean equipment Clean environment Healthy Employees

28. Portals of Exit PPE Gowns, Gloves, Protective clothing Handwashing Control secretions Waste disposal

29. Route of Transmission Route of Transmission Standard Precautions Handwashing Proper disposal of contaminated objects Covering mouth & nose when coughing or sneezing Food handling

30. Portals of Entry Standard Precautions Handwashing Proper disposal of needles or sharps Sterile technique

31. Susceptible Host Immunization Good nutrition, exercise, rest Recognize high risk patients

32. Remember--breaking the chain of infection is the responsibility of each health professional.

33. Hand Washing Tips Sink is considered contaminated Use warm water less damaging to skin Friction, sudsing action & alkalinity of soap Liquid soap preferred bar soap and dish are contaminated Keeping fingertips pointed downward Wash palms, backs, sides, between fingers, under and around nails, 2 in up arm 1 ½ to 2 min

34. When Hands Should Be Washed Beginning and end of shift Between patients After removing gloves and other protective wear

35. When Hands Should Be Washed When visibly contaminated with blood or tissues Before leaving the patient area Before and after eating, applying makeup, using the bathroom, handling contact lenses, handling equipment

36. Time for Handwashing Video

37. Let’s Wash Our Hands!

38. OSHA standards Regarding Blood-borne Pathogens

39. Standard Precautions Developed by the CDC Applied to all clients regardless of diagnosis and infection status Use when performing procedures requiring contact with blood, body fluids, mucous membranes or contaminated items.

40. Aseptic Techniques Medical asepsis or clean techniques designed to prevent spread of disease

41. Aseptic Techniques Antiseptic Bacteriostatic substances that inhibit the growth of bacteria Can be used on the skin Alcohol and iodine Disinfectant Bactericidal substances that kill bacteria and most viruses Cannot be used on the skin 10% bleach, chemicals, boiling

42. Aseptic Techniques Sterilization Process destroys all microbes including spores This includes steam or gas under pressure, radiation and chemicals using an autoclave

43. Aseptic Techniques Surgical asepsis The use of all levels of aseptic techniques to prevent introduction of harmful microorganisms into the patient

44. Aseptic Techniques Surgical asepsis Be aware of the sterile field Draped in blue Remember: Sterile to sterile = sterile Sterile to unsterile = unsterile Sterile to unsure = contaminated

45. Isolation Used when patient infected with a communicable disease Protects: HCW, other patients, visitors, community Use PPE

46. Types of Isolation Airborne Infections spread through air by small droplets containing pathogens Ex: Tuberculosis, Varicella (chickenpox) PPE: surgical masks &/or HEPA-filter masks Negative pressure room

47. Types of Isolation Droplet Infections spread through air by large droplets Ex: Pertussis, Influenza PPE: surgical masks w/in 3 ft of patient Glove for environmental contact

48. Types of Isolation Contact For patients who are infected or colonized by a pathogen that spreads by direct contact Ex: antibiotic resistant bacteria, RSV, Hepatitis A PPE: gloves, gown when entering; remove before leaving

49. Types of Isolation Reverse Protects patients from pathogens healthcare provider or visitors may have Used when patient immune system is suppressed AIDS pts Chemotherapy pts Burn pts Transplant pts

50. The End

51. Asepsis Questions 1. Describe your condition when “fit & well”. 2. What kind of symptoms indicate the presence of disease? 3. What is your experience of methods used to fight disease? 4. Give examples of diseases caused by living organisms. 5. Why do people in developing countries suffer more than in developed countries? 6. List the four major groups of pathogens. 7. Describe how bacteria play a beneficial role. 8. Describe environmental factors influencing how bacteria grow. 9. Explain how viruses differ from bacteria. 10. Explain why viruses are spread so easily and are so hard to get rid of.