Lecture 4.2: History, Hygiene and Hospital Infection

Question 1

Recognised Sources of Infection (7)

Answer 1

• Animal-to-person (primarily a zoonosis)
• Meat (e.g. ground beef)
• Waterborne
• Cross-contamination in food preparation
• Person-to-person
• Other foods of animal origin
• Contamination of produce with ruminant faeces

Question 2

Cycle of Transmission of Infectious Agents (6 Steps)

Answer 2

Infectious Agent
Reservoirs
Portal of Exit
Means of Transmissions
Portal of Entry
Susceptible Host

Question 3

What is an HCAI?

Answer 3

Healthcare Associated Infection

Question 4

What is an HAI?

Answer 4

Hospital Acquired Infection

Question 5

What is the prevalence of HAIs?

Answer 5

Approx 1 in 10 admissions

Question 6

What is an IPC Programme?

Answer 6

Infection Prevention and Control Programme

Question 7

Preventing Transmission of Infectious Agents in Healthcare Settings: Source Isolation

Answer 7

Patient with ID should be accommodated in:
• A single room on a general ward, or
• Isolation unit with negative pressure ventilation, anterooms & en-suite

Question 8

Protective Isolation

Answer 8

Patient with increased vulnerability to infection should be accommodated in:
• A protective isolation room with positive pressure
• A general side room with the door kept closed

Question 9

Examples of IPC Programmes? (8)

Answer 9

• Hand hygiene
• IPC Policies
• Education and training
• Surveillance of infections
• Precautions including PPE
• Isolation
• Environmental hygiene
• Decontamination