Chapter 5 Flashcards
The term of measurements practiced in healthcare facilities to prevent and control the spread of disease
Infection Control
Microorganisms that invade the body and multiply
Pathogens
Living thing or organism that is so small that it can only be seen through a microscope
Microbe or microorganism
Infection that is in the bloodstream and is spread throughout the body
Systemic Infection
Infection that is confined in a specific location in the body and has local symptoms
Localized infection
Infections that patients acquire within healthcare settings that result from treatment for other conditions
Healthcare - associated infections (HAIS)
Where objects are not contaminated with pathogens
Clean
Where objects are contaminated with pathogens
Dirty
The state of being free for all microorganisms, not just pathogens
Surgical asepsis
A way of describing how disease is transmitted from one living being to another
Chain of infection
A pathogen or microorganism that causes disease
Causative Agent
A place where the pathogen lives and grows. They grow best in warm, dark, and moist places where food is present.
Reservoir
Any body opening on an infected person that allows pathogens to leave
Portal of Exit
It describes how the pathogen travels from one person to the next person.
Mode of transmission
Happens by touching the infected person in his secretions
Direct Contact
Results from touching something contaminated by an infected person, such as a tissue or clothes.
Indirect Contact
Any body opening on an infected person that allows pathogens to enter
Portal of Entry
The membranes that like body cavities, such as the mouth, nose, eyes, rectum, and genitals
Mucous Membranes
An infected person who could get sick
Susceptible Host
Where a person is not getting the proper nutrition
Malnutrition
A condition that results from inadequate fluid in the body
Dehydration
Government agency under the department of health and human services that issues information to protect individuals and communities.
Centers for disease control and prevention (CDC)
Treading all blood, bodily fluid, non-intact skin, and mucous Membranes as if they were infected with an infectious disease
Standard precautions
Equipment that helps protect employees from serious workplace injuries or illnesses resulting from contact with workplace hazards
Personal protective equipment (PPE)
A measure that destroys all microorganisms including pathogens
Sterilization
A process that kills pathogens, but not all microorganisms. It reduces the organism to a level that is not considered infectious
Disinfection
How many tiers of precautions are there?
There are 2 tiers :
- standard
- transmission based or isolation
