Infection is when a harmful microbe is present in a person. It becomes an infectious disease once it attacks and affects the person.

Infectious diseases are illnesses caused by pathogens, which are germs (microbes) that cause disease. Not all germs (bacteria, viruses, fungi, and parasites) cause disease. Bacteria normally live on the skin, eyelids, nose, and mouth and in the gut. These bacteria are called normal flora. These normal flora are helpful to us. The bacteria in our bowels break down foods and form vitamin K. The normal bacteria on our skin and in our mouths protect us by preventing or decreasing the chance that we will become infected with harmful bacteria and fungi.

When the pathogens enter the body they begin to multiply. If the body doesn't recognise the foreign cells they continue to multiply. Once there are enough the pathogens attack the body. Bacteria release harmful toxins and viruses damage body cells.


Infectious diseases are very common.
Most children will have at least 6 to 8 respiratory infections each year eg colds, ear infections, pneumonia.

DIRECT

Person to person.
when an someone with the bacterium or virus touches, coughs on or kisses someone who isn't infected. These germs can also spread through the exchange of body fluids from sexual contact or a blood transfusion.

Animal to person.
Being bitten or scratched by an infected animal

Mother to unborn child.
A pregnant woman may pass germs that cause infectious diseases to her unborn baby.

INDIRECT
germs can live on an inanimate object, such as a door handle. When you touch a door handle touched by someone infected you can pick up the germs they left behind. If you then touch your eyes, mouth or nose before washing your hands, you may become infected.

INSECTS

Some germs rely on insect carriers — such as mosquitoes, fleas, lice or ticks — to move from host to host. These carriers are known as vectors. Mosquitoes can carry the malaria parasite or West Nile virus, and deer ticks may carry the bacterium that causes Lyme disease.

FOOD

The last way germs can infect you is through contaminated food and water. This mechanism of transmission allows germs to be spread to many people through a single source. E. coli, for example, is a bacterium present in or on certain foods — such as undercooked hamburger or unwashed fruits or vegetables.

Hands should be washed:  When moving from one patient to another  Before carrying out any patient-related procedure  After handling any soiled items  Before handling food  As soon as hands become visibly soiled  Before and after meal breaks  After using the toilet

Demonstrate how to wash hands

1. Wet hands under running warm water.

2. Dispense one dose of soap into cupped hands.

3. Rub hands palm to palm.

4. Right palm over the back of the other hand with interlaced fingers and vice versa.

5.Palm to palm with fingers interlaced.

6. Back of fingers to opposing palms with fingers interlocked.

7. Rotational rubbing of left thumb clasped in right palm and vice versa.

8. Rotational rubbing, backwards and forwards with clasped fingers of right hand in left palm and vice versa.



9. Rinse hands with warm water.

10. Dry thoroughly with paper towel. Cloth towels must not be used . Warm air hand dryers may be used in non-clinical areas.

11. Turn off taps using a ‘hands-free’ technique (eg elbows). Where this is not possible, the paper towel used to dry the hands can be used to turn off the tap.

12. Dispose of the paper towel without re-contaminating hands. Do not touch bin lid with hands

Rub wrists.

9. Rinse hands with warm water.

10. Dry thoroughly with paper towel. Cloth towels must not be used . Warm air hand dryers may be used in non-clinical areas.

11. Turn off taps using a ‘hands-free’ technique (eg elbows). Where this is not possible, the paper towel used to dry the hands can be used to turn off the tap.

12. Dispose of the paper towel without re-contaminating hands. Do not touch bin lid with hands

Hands should be washed:  When moving from one patient to another  Before carrying out any patient-related procedure  After handling any soiled items  Before handling food  As soon as hands become visibly soiled  Before and after meal breaks  After using the toilet

Healthcare staff are obliged to adopt a ‘bare below the elbows’ approach to their uniform. This aims to prevent the spread of infection from contaminated sleeves and to aid effective hand-hygiene procedures.

Environments and equipment that are used for health care purposes e.g. first aid posts and ambulances can easily become contaminated with dust, soiling, as well as body fluids. These contaminations will give bacteria the opportunity to grow and survive on the surfaces.

The use of protective clothing reduces the risk of contamination of both clothing and skin from Blood Bourne Viruses or other infected body fluids.

 Disposable gloves  Disposable plastic aprons  Safety eye wear  Pocket resuscitation masks or face shields  Sleeve Protectors

Clinical waste is any waste which consists wholly or partly of any of the following; human or animal tissue, blood or other body fluids or excretions, drugs or other pharmaceutical products, swabs or dressings, syringes, needles or other sharp instruments. These items, unless rendered safe may prove hazardous to any person who may come into contact with them.

All non-sharp clinical waste must be disposed of in a yellow/orange clinical waste bag.

All sharp clinical waste should be placed in a yellow plastic sharps box.