ASEPSIS & INFECTION CONTROL

CLEAN AND GREEN

ASEPSIS

The absence of bacteria, viruses, and other microorganisms. The exclusion of bacteria and other microorganisms, typically during surgery.

Medical Asepsis
Includes all practices

Surgical asepsis
Sterile technique Practices that keep an

intended to confine a specific microorganism to a specific area Limits the number, growth, and transmission of microorganisms Objects referred to as clean or dirty (soiled, contaminated)

area or object free of all microorganisms Practices that destroy all microorganisms and spores

Principles of Aseptic Technique

Only sterile items are used within sterile field. Sterile objects become unsterile when touched by

unsterile objects. Sterile items that are out of vision or below the waist level of the nurse are considered unsterile. Sterile objects can become unsterile by prolong exposure to airborne microorganisms. Fluids flow in the direction of gravity. Moisture that passes through a sterile object draws microorganism from unsterile surfaces above or below to the surface by capillary reaction. The edges of a sterile field are considered unsterile. The skin cannot be sterilized and is unsterile. Conscientiousness, alertness and honesty are essential qualities in maintaining surgical asepsis

Infection
-invasion and multiplication of microorganisms in body tissues, especially that causing local cellular injury due to competitive metabolism, toxins, intracellular replication, or antigen-antibody response. -an infectious disease.

Signs of Localized Infection Localized swelling Localized redness Pain or tenderness with palpation or movement Palpable heat in the infected area Loss of function of the body part affected, depending on the site and extent of involvement

Signs of Systemic Infection Fever Increased pulse and respiratory rate if the fever high Malaise and loss of energy Anorexia and, in some situations, nausea and vomiting Enlargement and tenderness of lymph nodes that drain the area of infection Factors Influencing Microorganisms Capability to Produce Infection Number of microorganisms present Virulence and potency of the microorganisms (pathogenicity) Ability to enter the body Susceptibility of the host

Anatomic and Physiologic Barriers Defend Against Infection Intact skin and mucous membranes Moist mucous membranes and cilia of the nasal passages Alveolar macrophages Tears High acidity of the stomach Resident flora of the large intestine Peristalsis Low pH of the vagina Urine flow through the urethra

NANDA Diagnosis Risk for Infection

State in which an individual is at increased risk for being invaded

by pathogenic microorganisms

Risks factors Inadequate primary defenses Inadequate secondary defenses

Related Diagnoses Potential Complication of Infection: Fever Imbalanced Nutrition: Less than Body Requirement Acute Pain Impaired Social Interaction or Social Isolation Anxiety Interventions to Reduce Risk for Infection Proper hand hygiene techniques Environmental controls Sterile technique when warranted Identification and management of clients at risk

HAND WASHING/HAND HYGIENE

PURPOSES To reduce the number of microorganisms on the hands To reduce the risk of transmission of microorganisms to clients To reduce the risk of cross-contamination among clients To reduce the risk of transmission of infectious organisms to oneself