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BLOODBORNE PATHOGENS BLOODBORNE PATHOGENS

BLOODBORNE PATHOGENS - PowerPoint Presentation

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BLOODBORNE PATHOGENS - PPT Presentation

Microorganisms amp the Chain of Infection OSHA Standard 29 CFR 19101030 Bloodborne Pathogens BBP Microorganisms amp the Chain of Infection Microorganisms Four FOUR KINDS ID: 605792

patient bacteria coli blood bacteria patient blood coli hand microorganisms gloves hands virus surfaces contact viruses body germs hygiene skin rub infectious

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BLOODBORNE PATHOGENS“Microorganisms & the Chain of Infection”OSHA Standard 29 CFR 1910.1030Slide2

Bloodborne

Pathogens (BBP

)

Microorganisms & the Chain of InfectionSlide3

MicroorganismsSlide4

FourFOUR KINDS KindsBacteriaVirusesProtozoa – think parasiteFungi and their eggs – called spores (think yeast infections and athlete’s foot)Slide5

MicroorganismPlant or animal so small it can only be seen with a microscope.On all surfaces of our body and surfaces around usFew areas are not covered: brain, blood stream, lungs, areas surrounding internal organsSlide6

Bacteria

Microorganisms

Image: The bacteria that causes meningitisSlide7

Bacteria

Microorganisms

Viruses

Image: Human Immunodeficiency VirusSlide8

Bacteria

Microorganisms

Viruses

Protozoa

Image: Protozoa that causes MalariaSlide9

Bacteria

Microorganisms

Viruses

Protozoa

Fungus/Fungi

Image:

Candida albicans,

the fungus that causes yeast infectionSlide10

NORMAL FLORA -Bacteria When a microbe lives on us without harming us orProvides a benefit or protection to us.This relationship is called: mutually beneficialExamples:Escherichia coli (E. Coli) in our bowelsProduces Vitamin K as byproduct which helps with clotting of blood.Staphylococcus aureus – on skin and resp. tract MRSASlide11

Normal flora can cause infection when transmitted to a place not normally found or the right opportunity exist – called opportunistic.Slide12

Escherichia coli (E. coli

)

First ExampleSlide13

In 1993

An E. coli outbreak resulted in the death of four children and severe illness for hundreds more when undercooked beef was ingested .

The following is how the infectious agent, E. coli infected the vulnerable host – the children.

We have seen numerous E. coli and bacterial outbreaks in our food sources since then. Most recent involved sprouts; hummus, dips and walnuts – May 2014Slide14
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This incident led to restaurants posting warning messages against undercooked meats; a national movement motivated by the US Department of Health. Slide22

Infectious Agent:

Staphylococcus

aureus

Second ExampleSlide23
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Why MRSA from normal Staph?Methicillin Resistant Staphlococcus AureusResistant to commonly used antibioticsHospital acquired and community acquiredSpread by skin-to-skin contactBegins as small red bumps (pimples, boils or spider bites) that turn into abscessesWhy?Overuse of methicillin based antibioticsNot taking entire course of antibioticsSlide30

VirusesSlide31

HIVHuman Immunodeficiency Virus – lentivirusCauses acquired immunodeficiency syndromeProgressive failure of the immune systemAllows life-threatening opportunistic infections and cancers to thriveInfections with transfer of blood, bodily fluids.Slide32
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HEPATITIS B Infectious illness of the liverEpidemic in Asia and AfricaTransmitted by exposure to infectious blood or bodily fluids, transfusions, dialysis, tattooing, etc. No treatment; most adults clear infection spontaneously. Treatment to stop virus from replicating: PEGlated interferonVaccine for preventionSlide34

Hepatitis CAffects primarily the liverCaused by the hepatitis C virus HCVChronic infection leads to cirrhosis and liver failureSpread primarily by blood-to-blood contactAssociated with IV use, poorly sterilized medical equipment and transfusions.New drugs developed for cure.No vaccine for prevention.Slide35

Compare/ContrastBacteria VirusLarger of microbes Complex biologyLive outside cells of host

Able to reproduce without host

Many are beneficial to hostSmallest of life formsSimplest life formMust live within cells of host to surviveMust use host’s genetic material to reproduceMost harmfulSlide36

PREVENTIONHAND HYGIENEWASH YOUR HANDS!Slide37

GERMS ARE EVERYWHEREBacteria and viruses are everywhere.Some can survive for weeks on surfaces such as countertops and stethoscopes.Healthcare workers’ hands are the most common way of transferring germs to patients.Slide38

YOUR HANDS PICK UP GERMS WHEN YOU . . .Touch the doorknobShake a patient’s handTake a patient’s pulse or blood pressureHelp a patient moveCover your sneeze or cough with your handsUse the toiletTouch surfaces or objects in the patient care areasSlide39

GERMSUse medical equipment in the patient care area.Touch a patient’s clothing.Slide40

CLEAN YOUR HANDSCDC recommends washing with soap and water ONLY :When they are dirty or visibly soiled with blood or other bodily fluids.After using the restroomsBefore eatingUSE AN ALCOHOL BASE HAND RUB FOR ALL OTHER HAND HYGIENE SITUATIONS !!!Slide41

USE OF ALCOHOL RUBBefore direct patient contactBefore inserting an invasive deviceBefore moving from a contaminated body site to a clean body site.After contact with a patient’s skin.After removing gloves.Slide42

HAND HYGIENE SITUATIONSDuring a typical patient hour, a healthcare worker could have as many as 8-12 hand hygiene moments.E.g., going from one patient to anotherTouching surfaces in patient roomsTouching medical equipment used on patientSlide43

HOW TO WASH WITH AN ALCOHOL RUBApply amount to palm of one handWork product in between fingersRub hands until dry. Make sure they are dry.Takes less time than soap/water.ConvenientEfficiently kills germsSlide44

MRSA AND C. DIFFGloves must be worn.Perform hand hygiene after glove removal.Slide45

GLOVESWear if there is a potential for contact with blood or infectious materials, mucous membranes or nonintact skinChange gloves between patients.Change gloves from a contaminated body site to a clean body site.Gloves are not a substitute for washing hands! Wash after removing gloves…Slide46

SUMMARYPractice hand hygiene after leaving a patient, even if you didn’t touch the patient.Bacteria can survive for long times on surfaces (think computer keyboards)Change gloves and wash hands after glove contact.Rub it in!Have dispensers in convenient places to use.Slide47

ReferencesDiffen. Bacteria vs. Virus: Difference and Comparison. Retrieved 12/1/2010 from www.diffen.com/difference/Bacteria_vs_Virus Marler-Clark and Associates. Jack in the Box E. coli Outbreak. Retrieved 11/4/2010 from www.about-ecoli.com 2010Wikipedia: Staphylococcus aureus. Retrieved 11/4/2010 from www.wikipedia.org