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Infection control : Preventing transmission of infection

Patient's infection resident microorganisms (endogenous infection), or a foreign microorganism (exogenous infection), as a result of transmission of the carriers or devices infected patient during treatment. Hand The hand Health workers known that the main source of transmission, and efforts to cross-infection between patients and staff to avoid during treatment should be (Department of Health 2001).

A recent government report (Mayor 2000) to 5000 showed that if patients die in hospital-acquired infections (HAI) every year. Total impact of HAI cannot entirely account for an account because these hidden costs of infection.

  • longer hospitalization pain and discomfort
  • increased pain and discomfort
  • additional loss of earnings
  • Increased consumption of drugs with potential side effects
  • extended disruption to the patient’s lifestyle and family
  • lengthened recovery time.

Identifiable costs for health trust include the use of more equipment such as protective clothing, and more time processing the length of the adoption and use of specialized services such as staff microbiology and infection control (Ayliffe et al 1999).

Nurses should ensure that best practices for infection-control savings, it is always safe and promote the entry of the interests and welfare of the patient (UKCC 1992), for testing their patients acquire an infection's possible source. A common problem in hospitals, Staphylococcus aureus resistant to methicillin distribution (MRSA) bacteria are opposed. Most of the known antibiotic which is the ton virulent infection in susceptible patients. This is a global problem, and this makes it much more difficult to determine whether the bacteria evolved different pressures over time, and otherwise appear in unlike places (Ayliffe et al., 1999). Principles of infection prevention important to deal with known infections, prevention is always better than cure.

To be able to spread infection from one person to prevent another "chain infections" (May 2001) to be broken (Fig. 3.1). Appropriate steps at each stage of the chain to reduce the risk of spreading infection.

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