Prevention and Treatment of Infections Flashcards
Father of microbiology
Antonie van Leeuwenhoek
Communicable Disease
disease spread from one person to another
Contagious Disease
readily spread between people
First Line of Defense Against Infectious Disease
brain
Pathogen Level Infection Control
hand hygiene most important control measure
Procedures of Pathogen Level Control
Sterilization, disinfection, decontamination, antisepsis
Sterlilization
a validated process used to render a product free of all forms of microorganisms, including endospores
Disinfection
elimination of most pathogens, excluding spores
Decontamination
reduction of pathogenic microorganisms to a level where the items are safe to handle
Antisepsis
disinfection of living tissue or skin for the removal of transient micorflora
Host Level Infection Control
innate and adaptive immune systems. Control- immunization
Passive Immunization
administration of antibodies. Immunity does not last long and can lead to antibody-mediated anaphylaxis
Active Immunization
vaccination- the administration of components of a pathogen to induce host immune response
Vaccines
harmless components of the infectious agents when introduced into the host to induce a specific defense response without having to go through the disease. Cheaper than diagnosis and treatment- reduce human suffering from diseases which don’t have a cure
Types of Vaccines
inactivated, live-attenuated, recombinant, toxoid, vector, mRNA
Inactivated Vaccine
killed version of the germ that causes disease
Live-Attenuated Vaccine
weakened version of the virus
Recombinant Vaccine
produced through recombinant DNA technology
Toxoid Vaccine
made from a toxin that has been made harmless
Vector Vaccine
modified version of a different virus
mRNA Vaccine
introduce mRNA that correspond to a viral protein
Environmental Level Infection Control
knowledge of maintenance of the pathogens in the environment and their transmission modes. Water, soil, air, food, vectors, fomites
Antimicrobials
drugs that destroy microbes, prevent their multiplication or growth or prevent their pathogenic effect. Can be of natural, semisynthetic, or synthetic origin
Antibiotic
substance produced by microorganisms that at a low concentration inhibits or kills other microorganisms
Classification of Antimicrobial Agents
chemical family structure, mode of action, type of antimicrobial activity, spectrum of antimicrobial activity
Antimicrobial Classes based on mode of action
target cell wall/cell membrane, target nucleic acid synthesis, target protein synthesis
Target Cell Wall
beta lactams (penicillin, ampicillin), glycopeptides (vancomycin)
Target Nucleic Acid Synthesis
sulfonamides/trimethropin-Folic acid synthesis (purine metabolism)
fluoriqionolona (enrofloxacin, ciprofloxacin)
Rifampin (RNA)
Target Protein Synthesis
tetracyclines, macrolides, aminoglycosides, chloramphenicol
Broad-Spectrum Antibacterials
active against both gram-positive and gram-negative bacteria (tetracyclines, chloramphenicol, fluoroquinolone, cephalosporins)
Narrow Spectrum Antibacterials
have limited activity and are primarily only useful against particular species of microorganisms
Bactericidal
kills bacteria
Bacteriostatic
inhibits bacteria
Why use antibiotics in animals
- reduction of animal pain and suffering
- Protection of livelihood and animal resources
- assurance of continuous production of foods of animal origin
- prevention or minimizing shedding of zoonotic bacteria into the environment and the food chain
- Containment of potentially large-scale epidemics that could result in severe loss of animal and human lives
Non-therapeutic use of antibiotics
growth promotion in meat industry. Prophylaxis (prevention), metaphylactic (control)