PPT-Blood borne Pathogens and Prevention

of Infection Objectives Identify common bloodborne pathogens Describe the risk of bloodborne pathogens to health care workers List potentially infectious substances and their modes of transmission. What Are Blood borne Pathogens? Blood borne pathogens are microorganisms such as viruses or bacteria that are carried in blood and can cause disease in people. Types of Blood borne Pathogens Blood bo Introduction to Culinary Arts 4.2. . What is Contamination?. A contaminate is an unwanted impurity that has found its way into a particular substance.. Contamination in Culinary Arts references to bacteria and microorganism that live and breed in the food we eat. . Name: ___________________ Date:___________. Why is it important that the body attempts to stop most of the bacteria from entering the body?. The body has many . defences. that help to prevent pathogens from entering. Some are barrier methods and some are chemical. . Plumbing – Water Research Foundation project #4606. Dr. . Mark . LeChevallier. , Dr. Zia . Bukhari. , American . Water, . and. Dr. . Nicholas Ashbolt, University of Alberta. , leading . this . project. with. ®. Three types of hazards that make food unsafe:. Biological. Pathogens that cause illness. Chemical. Cleaners, sanitizers, polishes. Physical. Bandages, dirt, glass/metal shavings. Hazards in Food Safety. What are Standard Precautions?. Standard Precautions apply to blood and other body fluids containing blood, semen and vaginal secretions. Standard Precautions do not apply to feces, nasal secretions, sputum, sweat, tears, urine, saliva and vomit unless these contain visible blood or are likely to contain blood.. What are Blood Borne Pathogens. Microorganisms that . can infect and cause disease to those exposed to blood containing the pathogen. Examples include HIV, Hepatitis B &C, and syphilis. General Information. of Infection. Objectives. Identify common bloodborne pathogens.. Describe the risk of bloodborne pathogens to health care workers.. List potentially infectious substances and their modes of transmission.. Year 9. . – The Knowledge – Science – . Spring . 2. 2. . Types of Disease. Types: . Bacteria – may produce poisons (toxins) that damage tissues and make us feel ill. Virus – can only survive inside our cells. They use our cells to reproduce causing cell damage.. Infection: Results when a pathogen invades and begins growing within the host. Disease: Results only if and when normal tissue function is impaired. The body has defense mechanisms to prevent infection (i.e. burns, skin lesions). 1. Reservoir of Pathogen. Contamination of food. Viral or Parasitic. infection. Growth of pathogenic bacteria. Infection. Intoxication. Toxicoinfection. Food+ Live cells. Food +Toxin. Invasive Infection. Cls. 416. FOOD-BORNE DISEASE. s. Food-borne . illness is defined as any illness . occures. due to the . consumption of contaminated . food. . or beverages. . food borne . microbial pathogen. , or a . Virus Infections. Learning Objectives. List . causes of . bloodborne. pathogen . infections. Outline . risk reduction measures for healthcare . workers. Identify . methods for reducing risk of . bloodborne. contain blood.. If a person comes in contact with blood infected with a blood borne pathogen, he or she may become infected.. Blood borne Pathogens. Hepatitis B virus (HBV). Human Immunodeficiency virus (HIV).