Microbiology Infection Control - standard precautions

Question 1

Effects of a microbial infection?

Answer 1

Personal
Cost to the Workplace
Cost to the Health Service

Question 2

Chain of Infection

Answer 2

6 things needed for an infection:
Susceptible Host - baby, elderley, chronic sick
Infection Agent - microorganism
Reservoir - where they live (soil, person, dust etc)
Means of Exit
Route of spread (hands)
Means of entry (wound)

Question 3

Routes of Transmission

Answer 3

Contact (MRSA, scabies
Airbourne (Flu, TB, Chicken Pox, Norovirus
Blood and body fluid (HIV)
Faecal / oral - salmonella, campylorbacter

Question 4

What are the main preventative measures?

Answer 4

Hand Hygiene
Use of PPE
sharps management
decontamination

Question 5

When do we need Hand Hygiene?

Answer 5

After the toilet 
Before preparing Food
After removing gloves
After any task where contamination was likely 
Before aeseptic procedures
Before leaving work

Question 6

How do we wash hands?

Answer 6

Wet hands 
Apply soap - 1 shot  
wash all areas 
rinse thoroughly
dry properly

Question 7

Name the 2 types of flora

Answer 7

Transient - routine hand hygiene

Resident - surgical hand wash/antiseptic

Question 8

Name the Types of hand wash

Answer 8

Bar soap
Liquid soap - used most of the time.
Aqueous antiseptic - surgical scrub (Hexadine or iodine)
alcohol hand rub

Question 9

Name the types of hand drying

Answer 9

Paper Towels - used most
Electric hand dryer
Cloth towel - not seen in healthcare

Question 10

When do we use PPE?Name all types

Answer 10

When there is a risk of contact or contamination with blood or body fluids, mucous membranes or breaks in the skin

Apron, gloves, eye protection and theatre gear

Question 11

What are the main properties of gloves?

Answer 11

Single use
Change between patients
Change between different activities with the same patient
Decontaminate hands after removal

Question 12

Main properties of Aprons

Answer 12

Single use
Change between patients
Do not reuse on the same patient

Question 13

Name the 5 aspects of good sharps management

Answer 13

DO NOT RE-SHEATH NEEDLES AFTER USE
DISPOSE OF SAFELY IMMEDIATELY AFTER USE
DO NOT BEND OR BREAK 
YOUR SHARP - YOU DISPOSE OF IT 
DON'T PASS NAKED SHARPS FROM HAND TO HAND OR TO OTHER PEOPLE

Question 14

What to do if you have a needle stick injury

Answer 14

Encourage bleeding 
wash it 
cover it 
report it 
occupational health

Question 15

Sources of Infection

Answer 15

Endogenous - from within - self infection (patients needs to wash hands too!)
Exogenous - outside the person - cross infections
Environmental

Question 16

How can you tell that someone has a high temperature?

Answer 16

Pyrexia - hypothalmus increases temperature to prevent bacteria growing.  By lowering temperature you are working against the immune system. 
pain - redness and swelling 
Pus production
Tachycardia 
confusion

Question 17

What is pyrexia?

Answer 17

High Temperature

Question 18

Can we prevent every infection? Exam

Answer 18

No. Only around 15-30%

Question 19

What are standard precautions and why were they developed?

Answer 19

They were developed in mid- 1980’s due to AIDS. Assume that everyone has something. Use in every situation.

Question 20

Exam where are most of the microorganisms found on the hands?

Answer 20

The fingernails. False nails not allowed because they lift, tear gloves and traps moisture and bacteria. Keep nails short.

Question 21

Why are stoned rings not allowed?

Answer 21

They tear gloves, can become contaminated and make glove donning more difficult

Question 22

Why are wrist watches not allowed?

Answer 22

Because they make washing the wrists impossible and trap bacteria

Question 23

Name the problems and properties of alcohol hand rub

Answer 23

It does not kill MRSA or C.diff
Use as you would to wash your hands
Dry before you put gloves on
use 3 times and then wash hands

Question 24

Name the two types of eye protection

Answer 24

A&E and Theatre - Full face visor