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2114 > infection prevention and control > Flashcards

infection prevention and control Flashcards

1
Q

Infection control

A

aims to reduce and prevent transmission of organisms/ infections and diseases

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2
Q

4 Routes of transmission

A

Direct, indirect, droplet, aerosol

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3
Q

Indirect

A

contact with contaminated object
ex. instruments, equipment, environmental surfaces

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4
Q

droplet

A

contact of oral, nasal, or conjunctiva mucosa via splatter/spray of microorganisms from infected person
ex. sneezing, coughing, talking

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5
Q

direct

A

direct physical contact with blood, oral fluids, patient materials
ex. use of same gloves between clients

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6
Q

Aerosol

A
  • particles of respirable size generated by humans and environmental sources
  • can remain viable and airborne for extended periods in indoor environments

ex. ultrasonic instruments, water/air syringe, handpieces

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7
Q

portal of entry

A

through which pathogen enters host

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8
Q

ASTM LVL 3 mask

A

max level of
fluid resistance,
bacterial and particulate filtration efficiency,
breathing resistance

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9
Q

5 disease transmission factors

A
  1. Nature of microorganisms
  2. sources
  3. Infectious agents
  4. Primary routes of transmission
  5. Host susceptibility
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10
Q

standard precautions

A

Infection control practices by which health care providers follow the same infection control protocols for every client

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11
Q

transmission-based precautions

A

When the routes of transmission are not interrupted completely using standard precautions alone

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12
Q

engineering controls

A

devices or equipment that reduce or eliminate a hazard

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13
Q

workplace controls

A

precautionary measures that reduce likelihood of exposure to blood-borne pathogens by altering the way a task or procedure is performed

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14
Q

critical

A

penetrate soft tissue or bone

Periodontal probes, explorers, curette, scaling and root planning instruments, ultrasonic tip

heat sterilized between each use, or discarded

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15
Q

semi-critical

A

contact oral fluids, don’t penetrate soft tissue or bone

oral photography retractors, digital x ray sensor, Mouth mirrors, ultrasonic scaling handpieces, impression trays

heat sterilized between each use, or high level disinfectants

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16
Q

non-critical

A

instrument devices that come into contact only with skin

BP cuffs, stethoscope, Xray head, light handles, high and low volume evacuators, tubing for handpieces, instrument trays, countertops, chair surfaces

low-intermediate level disinfectant

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17
Q

3 infectious agent types

A
  1. Viral agents
  2. Fungal Agents
  3. Bacterial agents
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18
Q

viral agents

A

Hepatitis, Herpes, HIV, HPV, Measles, Respiratory Diseases (COVID-19)

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19
Q

fungal agents

A

Candidiasis

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20
Q

bacterial agents

A

Gonorrhea, Legionella, Pneumonia, Staphylococcus, Streptococcus, Syphilis, Tetanus, TB

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21
Q

4 principles of infection control

A
  1. take action to stay healthy
  2. avoid contact with blood and infectious body substances
  3. make client care items safe for use
  4. limit the spread of blood and infectious body substances
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21
Q

5 chain of infection conditions

A
  1. pathogenic microrganism
  2. reservoir of source
  3. mode of transmission
  4. portal of entry
  5. susceptible host
22
Q

cleaning/sanitizing

A
  • removes soil, foreign material, large organisms
  • done prior to disinfection

non-critical items
use low-level disinfectant (alcohol wipes)

23
Q

disinfecting

A

done after cleaning
destroys most pathogens (not spores, TB, non-lipid viruses)

semi-critical items
use high-level disinfectant

24
Q

sterilizing

A

done after cleaning
destroys all forms of microbial life (spores included)

critical and (some) semi-critical items
use sterilizing unit

25
Q

4 actions to stay healthy

A
  1. Immunizations
  2. Education and training
  3. Hand hygiene
  4. Post-exposure management
26
Q

Avoid contact with blood & other infectious body substances (2)

A
  1. PPE
  2. Safe handling of sharp instruments
27
Q

Make client care items safe for use (2)

A
  1. Cleaning, disinfection, sterilization of reusable client care items such as instruments, devices, and equipment
  2. appropriate containment and disposal of single use items
28
Q

Limit the spread of blood & other infectious body substances (2)

A

minimize cross contamination by:

  1. environmental infection control
  2. Effective management of regulated waste
29
Q

microbicidal agents

A

germicides, biocides, microbicides are disinfectants or antiseptics that kill microbes

bactericidal agents specifically kill bacteria (not necessarily bacterial endospores)

30
Q

microbistatic agents

A

inhibits metabolism and reproduction of microorganisms, but doesn’t necessarily kill them

lypophilization, rapid freezing (liquid nitrogen) preserve microbes

31
Q

Opportunistic pathogens

A

don’t cause diseases under ordinary conditions, but have the potential to cause disease should the opportunity present itself

eg. indigenous microbiota displacement, immunocompromised person

32
Q

obligate aerobe

A

organisms that require oxygen to survive

33
Q

obligate anaerobe

A

can’t grow in presence of oxygen

34
Q

aerotolerant anaerobe

A

organism that doesn’t require oxygen for growth but can tolerate its presence

35
Q

facultative anaerobe

A

organisms which can survive in both oxygenated and deoxygenated environments

36
Q

Asepsis

A

absence of pathogens

37
Q

aseptic technique

A

practices that prevent microbial contamination (medical or surgical)

eg. hand hygiene, PPE, environmental cleaning, proper handling of sterile instruments, wrapping and sterilization, etc.

38
Q

antiseptic

A

prevention of infection

39
Q

antiseptic technique (type of aseptic technique)

A

using antiseptics to prevent harmful microbes from entering into surgical field or contaminating clients

40
Q

decontamination

A

number of processes generally involving cleaning, disinfection, and sterilization of an object to remove contaminants (microorganisms) to make that object safe that it no longer poses a risk

41
Q

cleaning

A

removal of organic debris by scrubbing manually with surfactant, detergent, and water

or by an automated process (ultrasonic cleaner with cleaning solution)

low level disinfectant, soap and water
intermediate level (visible blood)

42
Q

disinfection

A

process that kills most pathogenic microorganisms, rarely kills bacterial spores

via pasteurization, disinfectants

43
Q

pasteurization

A

method of disinfecting liquids (not all microbes are destroyed)

44
Q

sanitization

A

reduction of microbial populations to levels considered safe by public health standards

45
Q

lypophilization

A

process that combines dehydration (drying) and freezing

freeze drying

46
Q

sterilization

A
47
Q

bowie dick test

A
48
Q

chemical indicators

A
49
Q

mechanical indicators

A
50
Q

biological indicators

A
51
Q

contact time

A

amount of time disinfectant needs to be in contact with organisms to kill all pathogens listed on product label

52
Q

kill time

A

amount of time it takes the disinfectant to kill an individual/group of pathogens

2114 (1 decks)

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