Chain of Infection Flashcards
infection
is a disease state that results from the presence of pathogens
infection components are
infectious agent reservoir portal of exit means of transmission portal of entry susceptible host
infectious agent
bacteria, -The most significant, and common infection
virus,- smallest of all microorganisms, antibiotics have no effect.
fungi- plant like organisms, (mold, yeast) present in air, water and soil.
factors affecting an organisms potential to produce disease are?
- number of organisms
- virulence of the organism
- competence of the person’s immune system
- length and intimacy of the contact between person and the microorganism.
The goal to break the link of the chain of infection agent is:
to identify the infectious agent.
colonization
presence of an organism residing in an individual’s body but with no clinical signs of infections
Microorganism that commonly inhabit various body sites that are part of the body’s natural defense system is?
normal flora
also,
E.coli is harmful until it migrates.
Pg. 598
Reservoir
growth and multiplication of microorganisms is the natural habitat of the organism .
people animals soil water food milk inanimate objects
portal of Exit
the point of escape for the organism from the reservoir
ex; respiratory, GI tract, GU tract, skin.
means of transmission?
direct contact?
indirect contact?
various means or routes.
direct; close contact - touching, kissing, and sexual intercourse.
indirect;
vector (living creature that transmits an infectious agent) or fomite ( equipment or countertops )
portal of Entry
the point at which organisms enter new host.
ex; skin, urinary, respiratory, and GI tract
susceptible host
a source that provides shelter and nourishment.
The goal to break the link of the chain of reservoir is:
keeping employees and environment clean
The goal to break the link of the chain of portal of exit is:
Hand hygiene, control excretions (covering mouth and nose when coughing or sneezing)
The goal to break the link of the chain of means of transmission is:
isolation, proper food handling, negative air flow, standard precautions, hand hygiene and sterilization
