Académique Documents
Professionnel Documents
Culture Documents
Chain of Infection
An infectious agent or pathogen Reservoir Portal of exit Mode of transmission Portal of entry Susceptible host
Proper cleaning, disinfection, and sterilization (surgical instruments are autoclaved) Eliminate sources of body fluids that harbor microorganisms
Portal of exit
Prevent infectious organisms from exiting the body (eg. avoid coughing over patients) Carefully handle exudate
Mode of transmission
Handwashing personalized items keep soiled items away from you
Portal of entry
Maintain intact skin and mucous membranes (eg. turn q 2h, good hygiene) Properly handle body fluids
Susceptible host
Good isolation practices
Skin - intact Mouth - intact; saliva Respiratory tract - cilia; cough reflex
Urinary tract - intact; urine flow GI tract - acidity, peristalsis Vagina - normal flora cause low ph
S/S OF INFLAMMATION
Some Drunk Fools Prefer Red Wine
S/S OF INFLAMMATION
S - swelling DF - decreased function P - pain R - redness W - warmth
Alarm reaction stage-rising hormone levels result in increase blood volume, blood glucose levels etc Resistance stage-body stabilizes Exhaustion stage-body can no longer resist the effects of the stressor Asepsis is the absence of pathogenic microorganisms. Medical (clean) technique-includes procedures to reduce and prevent the spread of microorganisms Surgical(sterile)- eliminates all microorganisms
Stages of GAS
Types of Asepsis
Surgical Asepsis
Localized-client may experience localized symptoms such as pain & tenderness at the wound site Systemic-affects the entire body instead of just a single organ. Can be fatal
WBC - 5,000 - 10,000 Erythrocyte sedimentation rate - detects inflammation Cultures (C&S)
Incubation Period-interval between entrance of pathogen into body and appearance of first symptoms Prodromal Stage-interval from onset of nonspecific s/s (tired) Illness stage-client shows s/s (sore throat) Convalescence-acute symptoms disappear
Stages of Infection
Sterile can only touch sterile to maintain sterility Sterile + clean = contaminated Sterile + contaminated = contaminated
STERILE FIELDS
An area free of microorganisms Kept at waist level Never talk, cough or reach over this area Avoid prolonged exposure to air and excessive movements Can be contaminated when in contact with wet contaminated surfaces
Universal precautions shall be observed to prevent contact with blood or other potentially infectious material Work practice control to eliminate employee exposure Accessible hand-washing facilities Hand-hygiene practices No food kept where blood products are present
STANDARD PRECAUTIONS
Tier one: Hands are washed Gloves are worn when touching body fluids Masks are worn for splash occurrences Gowns are worn if soiling of clothing is likely Equipment is cleaned properly Discard sharps instruments properly
Gowning- prevents soiling of clothes Full face protection-when splashing may occur Gloves- prevents transmission of pathogens by direct or indirect contact Fire- smoke & fire alarms; plan of action in case of fire Electrical-electrical equipment in good working order Chemicals- out of reach of children & stored properly
Documentation should be accurate, factual, complete, current, organized Material Safety Data Sheet (MSDS)-provide workers & ER personnel with the proper
procedures for handling or working with a particular substance Policies & procedures-conform to state & federal laws