Zoonotic Disease Prevention in Veterinary Personnel Flashcards

1
Q

CDC/AVMA Survey Summary

A
  • vets concerned about zoonosis, but didn’t protect themselves
  • Hand washing is inconsistent
  • Sharps handling is a big problem
  • 31% small, 22% equine, 12% large have written infection control policy
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2
Q

Vets have casual attitude toward:

A
  • blood, feces, urine, & other fluids

- zoonotic infectious agents, known & unknown

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3
Q

Zoonotic infections in vet personal are primarily related to:

A

-bite wounds
-feces
-infected skin
-droplets
Not blood

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4
Q

What is the single most important measure to reduce risk of disease transmission?

A

Hand hygiene

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5
Q

_____ _____ is preferred in vet settings because hands are routinely contaminated with organic material.

A

Hand washing

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6
Q

Wash your hands when?

A
  • Before and after each patient
  • After contact with body products or articles contaminated with them
  • After cleaning cages or animal care areas
  • Before eating/drinking; after bathroom
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7
Q

Alcohol-based hand rubs

A
  • disinfect immediately
  • not effective when hands are visibly soiled
  • effective against bacteria
  • less effective than hand washing against protozoan & non-enveloped viruses
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8
Q

Moist wipes

A
  • good when running water’s not available; follow with alcohol rub.
  • used alone they’re not as effective as other methods
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9
Q

Use facial protection when?

A
  • dentistry
  • abscesses
  • suctioning, lavage
  • OB
  • necropsy
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10
Q

What fluid has high concentration of zoonotic agents?

A

Birthing fluids. Use standard precautions

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11
Q

What are the most commonly reported accident/injury?

A

Dog bites, cat bites, & needle sticks.

Inadvertent injection of vaccine is most common needle stick injury.

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12
Q

When injecting _____ _____ or ______ _____ _______ or _____, the used syring w/ needle attached should be placed in the sharps container.

A

live vaccines or aspirating body fluid or tissue

Otherwise needle in sharps, syringe in regular trash

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13
Q

Environmental control

A
  • designate staff break area
  • separate food refrigerator
  • clean & store dishware separately
  • separate storage & transport for clean & dirty laundry
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