Hand Hygiene and Infection Control

Handwashing

• Handwashing is a crucial step in preventing the spread of infectious diseases.
• The correct steps in handwashing include:
  • Turning on taps
  • Wetting hands
  • Applying soap
  • Lathering hands for 15-20 seconds
  • Rinsing hands to remove soap with fingers down
  • Washing 2 inches above the wrist
  • Turning off taps with paper towel - discard
  • Drying hands with a clean paper towel - discard
• When to wash hands:
  • Before and after taking blood from a patient
  • After contact with blood or other body fluids
  • After contact with contaminated items
  • After removing gloves
  • Between patients
  • Before contact with food
  • After personal use of toilet or wiping your nose
  • When hands are visibly soiled

Immune System

• The immune system defends the body against disease-causing pathogens through various mechanisms.
• The immune system's attempt to get rid of invading microorganisms causes the effects of infections.
• Factors that affect the immune system:
  • Genetics
  • Level of health
  • Degree of illness
  • Amount of stress
  • Psychological make-up
  • Age - slows and weakens in elderly

Infection Control

• Standard practices in infection control are essential in preventing the spread of infectious diseases.
• Different types of precautions include:
  • Standard precautions
  • Contact precautions
  • Airborne precautions
• Personal protective equipment (PPE) should be worn correctly to prevent infection.
• The correct steps in putting on and taking off PPE include:
  • Providing step-by-step instructions on properly donning and doffing PPE

Microorganisms

• Microorganisms are living things that can only be seen through a microscope.
• Types of microorganisms:
  • Bacteria
  • Pathogens - disease-causing microorganisms
  • Normal flora - bacteria normally found in the body
• Normal flora can cause infections if they enter the body through a break in the skin or mucous membranes.

Laboratories

• Laboratories are classified based on the level of risk and the type of microorganisms handled.
• Classification of laboratories includes:
  • Biosafety level 1 (BSL-1)
  • Biosafety level 2 (BSL-2)
  • Biosafety level 3 (BSL-3)
  • Biosafety level 4 (BSL-4)

Infections

• An infection occurs when a microorganism enters the body and causes harm.
• Types of infections:
  • Localized infection - confined to one area
  • Systemic infection - spreads throughout the body
• Signs of infection:
  • Localized: swelling, redness, pain, loss of function, pus, and affected area could be "hot"
  • Systemic: increased temperature, lethargy, and generalized pain
• SHARP acronym:
  • S - Swelling
  • H - Heat
  • A - Aching
  • R - Redness
  • P - Pus

Diseases

• A disease is a particular abnormal condition that adversely affects the body.
• Infectious diseases are not bound by geography and can spread globally.
• Types of disease outbreaks:
  • Endemic - an infectious disease that spreads throughout an area, community, or country
  • Outbreak - a more serious spread of an infectious disease to a new area
  • Epidemic - a rapid spread of an infectious disease that infects more people than expected
  • Pandemic - a widespread epidemic that affects a large portion of the population globally

Asepsis

• Medical asepsis - preventing the conditions that allow pathogens to live, multiply, and spread
• Surgical asepsis - a technique that destroys more pathogens than medical asepsis
• Objects that can harbor infectious agents and transmit infections are called fomites.

Healthcare Associated Infections (HAIs)

• An infection acquired after admission to a healthcare facility is called a nosocomial infection or HAI.
• HAIs can be caused by resistant pathogens, such as:
  • Clostridium difficile
  • Methicillin-resistant Staphylococcus aureus (MRSA)
  • Vancomycin-resistant Staphylococcus aureus (VRSA)

Antibiotic Resistance

• The ability of microorganisms to develop resistance to specific antibiotics is a continuing problem in healthcare.
• Resistant pathogens are a major threat in HAIs.
• Examples of resistant pathogens include:
  • Clostridium difficile
  • Methicillin-resistant Staphylococcus aureus (MRSA)
  • Enterococcus gram-negative bacteria
  • Tuberculosis (TB)