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Infection control powerpoint 1
- 1. Disease Transmission & Infection Control
- 2. Disease Transmission Microorganisms
- 3. Microbiology • Microbiology isthe study of microorganisms • micro means microscopically small • bio means living organisms • The existence of microorganisms is not usually noticed unless they cause illness • Most microorganisms do not produce human illness • Beneficial microorganisms are used in the production of cheese and yogurt
- 4. Disease Transmission • Five major groups of microorganisms 2. Bacteria 3. Rickettsiae 4. Viruses 5. Protozoa 6. Fungi
- 5. Bacteria • One celledmicroorganisms • Humans host a variety of bacteria at all times • The skin, respiratory tract and gastrointestinal tract are inhabited by harmless bacteria
- 6. Diseases Caused byBacteria • Dental Decay • Periodontal Disease • Pneumonia • Rheumatic Fever • Syphilis • Tuberculosis
- 7. Rickettsiae • Transmitted tohumans by bite of an infected insect ( lice , fleas, ticks, and mosquitoes) • Rocky Mountain spotted fever • Typhus • Not of concern in dentistry
- 8. Protozoa • Found infreshwater and marine habitats and in moist soil • May be responsible for intestinal infections in humans • Not of concern in dentistry
- 9. Viruses • Require anelectron microscope to see them • Much smaller than bacteria • Parasitic – live and multiply only inside an appropriate host cell • Not affected by antibiotics • Diseases caused by viruses include: AIDS, Hepatitis, Herpes, Polio, West Nile, SARS
- 10. Fungi • Plants suchas mushrooms, yeasts and moulds that lack chlorophyll • Fungi are not green • Two divisions: yeasts and moulds • Oral Candidiasis is a common yeast found in the oral cavity of about ½ the patient population
- 11. The Chain ofInfection • Virulence – refers to the degree of strength of that organism in its ability to produce disease • Numbers – there must be a high enough number of microorganisms present to overwhelm the body’s defenses • Susceptible host – is a person who is unable to resist infection • Portal of Entry – means of entering the body such as a needlestick
- 12. Universal Precautions • Thebasis of Universal Precautions is acceptance that blood and certain body fluids of all patients are considered potentially infectious for HIV, Hepatitis B and all other Bloodborne pathogens. • Not all patients with infectious diseases can be identified by obtaining a medical history.
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- 14. Airborne transmission • Aerosolspray – dental handpiece • Mists – ultrasonic scaler • Spatter – from saliva
- 15. Cross Contamination • FoodTransmission • Many diseases are transmitted by contaminated food that has not been cooked or refrigerated properly • Water may have been contaminated with human or animal fecal material • TB, botulism and staphylococcal and streptococcal infections are spread this way
- 16. Fecal –Oral • Occursmost often among healthcare workers , day care workers, and by careless food handlers • Prevented by proper handwashing after using the toilet • May be transmitted by touching another person or contact with contaminated surfaces or food
- 17. Dental Office • Improperlysterilized instruments and equipment can transfer all bloodborne diseases • Dental treatment often involves contact with blood and always with saliva, bloodborne diseases are of major concern • HCV, HBC, HIV
- 18. Tuberculosis • Bacteria • Noimmunization • Requires high level of sterilization & disinfection
- 19. HAV • Acute Infective Hepatitis A • Liver disease • Found in stool • No carrier state • Transmission is fecal/oral route • Prevented by good personal hygiene • Instrument sterilization • Vaccination
- 20. HBV • Hepatitis B •Serious liver disease • May have a chronic carrier state • Transmission by contact of infectious body fluids • Requires Percutaneous or permucosal • Prevented by universal precautions, barriers, PPE, aseptic techniques, obtaining immunizations
- 21. HCV • Hepatitis C •Transmitted through blood, blood products or IV drug use ( Percutaneous) • No vaccine • Treatments to control the effects of the disease
- 22. HSV Type I •Viral infection • Causes recurrent sores on lips • Highly contagious first appearance in very young children ages 1-3 • Transmission through direct contact with lesions or with infectious saliva
- 23. HSV Type II •Genital Herpes • Most common STD in the U.S. • Transmitted only during occurrences of the lesions
- 24. HIV • Human ImmunodeficiencyVirus • Bloodborne viral disease • Spread by sexual contact with an infected person • Needle sharing
- 25. Preventing Disease Transmission •Immunization – Hepatitis B, MMR & influenza • Handwashing Protocols • Office Hygiene • Pre cleaning – remove bioburden that could inactivate disinfectant
- 26. Infection Control • Sterilization:process that kills all microorganisms • If a surface is not clean, it cannot be disinfected. • If a surface cannot be easily & thoroughly cleaned & disinfected it should have barrier protection
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- 28. Sterilization Techniques • Asepsis= the product of sterilization • Sterilization destroys all microbial forms including bacterial spores • All reusable items must be heat sterilized
- 29. Terminology • Sterilize: processwhere all forms of life are COMPLETELY destroyed • Disinfect: process where some forms of life are destroyed • Sanitize: process that few forms of life are destroyed
- 30. Sterilization 1. Steam Autoclave 2. Chemical Vapor Sterilization 3. Dry Heat Oven 4. Chemical Immersion
- 31. Steam Autoclave Sterilization •Sterilizes dental instruments by means of steam under pressure • Rapidly kills all microorganisms • Disadvantage is that the moisture may cause corrosion on some high carbon steel instruments
- 32. Chemical Vapor Sterilization •Similar to autoclaving except a combination of chemicals is used instead of water • Does not rust, dull, or corrode instruments if absolutely dry • Chemical vapors can be irritating
- 33. Dry Heat Sterilization •Operate by heating up air and transferring that heat from the air to the instruments • Requires higher temperatures than steam or chemical vapor sterilization • Instruments will not rust • Static air and forced air • Toaster oven is NOT adequate
- 34. Chemical Liquid Sterilization •For items that will be damaged by heat • Requires a 10 hour contact time • Post sterilization procedures are essential • Must be used full strength • Replace solutions as recommended by the manufacturer
- 35. Disinfection • Process thatkills disease causing microorganisms, but not necessarily all microbial life • Disinfectant: chemical used to reduce or lower the number of microorganisms on inanimate objects • Applied to countertops and dental chair
- 36. Disinfectant Solutions • Glutaraldehydes • Iodophors • High level • Intermediate level disinfectant/sterilant disinfectant • Times for disinfection • Effective within 5 – 10 range from 10 – 90 minutes minutes • Contain iodine • Generally used as an • May discolor clothing or immersion disinfectant other surfaces
- 37. Disinfectants • Synthetic Phenol • Sodium Hypochlorite • Broad spectrum activity • Intermediate level • Surfaces must be disinfectant cleaned first • Main ingredient in • Can be used on metal bleach glass rubber or plastic • Not EPA registered so is NO longer a recommended product for use as a disinfectant in a dental setting
- 38. Performing Treatment Room Cleaning & Disinfection 1. Personal Protective Equipment 2. Preclean with the appropriate product 3. Spray the paper towel or gauze 4. Vigorously wipe the surface to be cleaned 5. Spray a fresh paper towel or gauze and this time let the surface remain moist for the recommended time for tuberculocidal action 6. Usually 10 minutes
- 39. Barriers • Useful tocover equipment and surfaces that are difficult to clean and disinfect • Should be resistant to fluids • Prevents contamination when properly placed • Changed for each patient ( mask, gloves)
- 40. Instrument Processing • Protectiveclothing, mask, eyewear and utility gloves • Soiled instruments are processed in a single loop or workflow pattern • From dirty to clean to sterile to storage without ever doubling back
- 42. Ultrasonic Cleaning • Usedto loosen and remove debris from instruments • Reduces hand injuries from cuts and punctures • Produces sound waves which can travel through metal & glass • Causes cavitation ( formation of bubbles in liquid) • Implosion = mechanical cleaning action of bursting bubbles • Combined with chemical action of the solution removes the debris from the instruments • 16 times more effective than scrubbing by hand
- 43. Biologic Monitoring • Sporetesting • Only way to determine if sterilization has occurred • Strips of paper contain harmless bacterial spores ( heat resistant) • Placed inside instrument packs during normal operation • Sent to UBC for culturing and a report is sent back
- 44. Maintaining Infection Control While Gloved • During dental procedures it may be necessary to touch surfaces or objects • Use a barrier or cotton forceps to minimize the possibility of cross- contamination • Limit operatory contamination by being prepared for treatment
- 45. Mini - paper Breakinto pairs and choose one topic • Explain Universal Precautions • Explain Biologic monitoring • Explain Ultrasonic cleaning • Explain Disinfection
- 46. Conclusion • Discuss yourmini – paper with the class How much could you recall? Was the PowerPoint helpful for recalling the information? Would you like this type of format again?
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Editor's Notes
- #20 Can live outside the body for months depending on the environmental conditions
- #22 Hep D needs HepB to occur – higher risk of death with combination Hep E fecal oral transmission contaminated food and water- mostly in developing countries
- #44 Students will each receive a spore test to perform as an assignment. Must be complete by October 6 th . Process indicators simply identify packages that have been exposed to a certain temperature, they do not measure duration or the pressure. Useful in determining paks that have been processes and those that were not.