| A | B |
|---|
| Asepsis | free of disease causing microbes |
| antibiotic | drug that kills microbes that cause infections |
| autoclave | Sterilizes reusable items |
| medical asepsis | clean technique |
| contamination | process of becoming unclean |
| communicable disease | disease caused by pathogens that spread easily |
| immunity | protection against a certain disease |
| medical asepsis | practices that remove or destroy pathogens |
| non-pathogen | microbe that does not cause disease |
| healthcare-associated infection | infection develped after being admitted to a health care agency |
| pathogen | microbe that is harmful and can cause an infection |
| normal flora | microbes that live and grow in a certain area |
| sterile field | work area free of all pathogens and non-pathogens |
| carrier | someone sho is a reservoir for microbes but who does not develop the infection |
| sterile | absence of all microbes |
| vaccine | given to produce immunity |
| microbe normally growing in Gastrointestinal tract | may cause an infection if it travels to the urinary system |
| multidrug-resistant organisms | resist the effects of antibiotics |
| a local infection occurs | in one part of the body |
| a systemic infection occurs | throughout the whole body |
| Immune system | protects the body from disease and infection |
| Sign of infection | fever |
| cause of an infection | pathogen |
| carrier | can transmit pathogens to others |
| susceptible host | an older person |
| portals of exit | same as portals of entry |
| Healthcare-associated infections can be spread by | poor handwashing |
| an item is contaminated | pathogens are present |
| handwashing | should be done before and after handling, preparing, or eating food |
| when washing your hands | keep uniform from touching the sink |
| when washing hands, your hands and forearms are kept | lower than your elbows |
| when using alcohol-based rub | cover all surfaces of hands and fingers and rub until dry |
| hands are washing for | at least 15 seconds |
| dry your hands | from fingertips to forearms |
| turn off the faucets | using a clean paper towel for each faucet |
| wipe up spills | as soon as they occur |
| single use items | should be thrown out after use |
| purpose of cleaning | reduces the number of microbes present |
| disinfection destroys | pathogens |
| material safety data sheets | gives info about how to use and handle all products |
| goggles and face shields | protect your mouth, eyes, and nose |
| masks | prevent the spread of infection from the respiratory tract |
| gowns | are worn when splashes or sprays of body fluid are likely |
| needles and disposable razors | should be placed in puncture-resistant containers |
| droplets can cause infection and are spread | coughing, sneezing or talking |
| droplet precautions | include wearing a mask |
| contact precautions | include wearing gloves |
| when using PPE, the gown is removed | before leaving the room |
| transmission based precautions | vary based on the type of infection |
| gloves are torn while performing a procedure | remove the gloves, wash your hands, and reapply the gloves |
| a wet mask or gown | is contaminated |
| when removing a mask | the front part is contaminated. remove by touching the ties |
| parts of the gown that are contaminated | the front and the sleeves |
| when donning PPE | the gown is put on first |
| before removing a gown | remove gloves and goggles |
| When transporting a person on transmission-based precautions | place an extra layer of sheets under the person |
| Standard Precautions | prevent spread of infection from the blood |
| Bloodborne pathogen standard | potentially infectious materials are contaminated with a body fluid that may contain blood |
| Bloodborne pathogens | exit the body through the blood |
| A person needing transmission-based precautions | may feel isolated |
