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Chapter 5 Kt
| Term | Definition |
|---|---|
| Infection Prevention | The set of methods used in healthcare facilities to prevent and control the spread of disease. |
| Microorganism | A living thing or organism that is so small that it can only be seen under a microscope also called microbe. |
| Infections | The state resulting from pathogens invading the body and multiplying. |
| Pathogens | Microorganisms that are capable of causing infection and disease. |
| Localized Infection | Infection that is limited to a specific location in the body and has local symptoms. |
| Systemic Infection | An infection that travels through the bloodstream and is spreaded throighout the body, causing general symptoms. |
| Healthcare- associated infection | An infection acquired in a healthcare setting during the delivery of medical care. |
| Chain of Infection | A way of describing how diease is transmited from one human being to another. |
| Causative agent | A pathogenic microorganism that causes disease . |
| Reservoir | A place where a pathogen lives and multiplies. |
| Portal of exit | Any body opening on an infected person that allows pathogens to leave. |
| Mode of transportation | The method of how a pathogen travels. |
| Direct contact | A way of transmitting pathogens through physical contact with the infected person. |
| Indirect Contact | A way of trasnmitting pathogens from physical contact with contaminated items. |
| Portal of Entry | Any body opening on an uninfected person that allows pathogens to enter. |
| Mucous membranes | membranes that line body cavities that open to te outside of the body, such as the linings of the mouth,nose,eyes,rectum and genitals. |
| Suspeptible Host | An uninfected person who could become sick. |
| Transmission | Passage or Transfer |
| Infectious | Contagious |
| Medical asepsis | measures used to reduce and prevent the spread of pathogens. |
| Surgical Asepsis | the state of being completely free of all microorganisms; also called stirille technique. |
| Malnutrition | poor nutrition due to improper diet. |
| Occupational Safety And Health Administration (OSHA) | Federal gov. agency that makes rules to protect workers from hazards on the job. |
| Centers for Disease control and prevention (CDC) | Federal gov. agency that oversees Medicare and Mediacid among many other responsabilities. |
| Standard Precautions | A method of Infection prevention in which all blood,body fluids,non-intact skinn and mucous membranes are treated as if they were infected. |
| Nonintact Skin | Skin that is broken by abrasions, cuts,rahses,acne,pimples,lesions,surgical lecions or boils. |
| Perineal Care | Care of the genital and anal area. |
| Sharps | Needles or other sharp objects. |
| Personal protection Equipment (PPE) | equipment that helps protect employees from serious workplace injuries or illnesses resulting from contact with workplace hazards. |