Hospital Acquired Infections Flashcards
What are healthcare infections, and why are they important
When do they onset
What 3 groups of people can get these
Infections that arise as a consequence of providing healthcare
- Frequent
- Impact health and healthcare (Bed availability)
- Preventable
- At least 48h after admission
- Hospital patients
- Hospital visitors
- Healthcare workers
What are 8 factors that can increase risk of a HCAI in patients
- Extremes of age
- Obese/ malnourished
- Diabetes
- Cancer
- Immunosuppression
- Smoking
- Surgical patient
- Emergency admission
Name 4 viruses that can cause a Healthcare Infection
- Any blood borne virus (Hep B, C or HIV)
- Norovirus
- Influenza
- Chickenpox
Name 2 fungi and 1 virus that can cause a Healthcare Infection
Candida albicans
Aspergillus species
Name 4 bacteria that can cause a Healthcare Infection
- Staph aureus
- Clostridium difficile
- E. coli
- Mycobacterium tuberculosis
What are the 4 Ps of infection prevention
Pathogen
Patient
Practice
Place
Outline the ‘patient’ component for HCAIs
General and specific patient risk factors for infections
Interaction with;
- other patients
- healthcare workers
- visitors
Outline the ‘pathogen’ component for HCAIs
- Virulence factors
- Ecological interactions (Other bacteria, antibiotics/ disinfectants)
Outline the ‘practice ’ component for HCAIs
- General and specific activities of healthcare workers
- Policies and their implementation
- Leadership at all levels
Outline the ‘place’ component for HCAIs
Healthcare environment;
- Fixed features
- Variable features
Identify 3 patient interventions used in infection control
- Optimise patient’s condition
- Isolation of infected patients
- Protection of susceptible patients
Identify 2 healthcare worker interventions used in infection control
- Ensure healthcare workers and healthy and vaccinated
- Ensure workers practice good clinical techniques
Identify 6 environmental interventions used in infection control
- Cleaning
- Medical devices (Sterilisation, decontamination)
- Good food hygiene
- Appropriate kitchen and ward facilities
- Positive/ negative pressure rooms
- Built environment (Space, toilets, wash basins)
Outline the I5 principle
- Identify (Diarrhoea, Vomiting, BBV, Rash)
- Isolate
- Investigate
- Inform
- Initiate