Aseptic Technique
Infection Control and Aseptic Technique
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MICROORGANISMS
 A microorganism (microbe) is a small living plant or animal.
 It is seen only with a microscope.
 Microbes are everywhere.
 Pathogens are harmful and can cause infections.
 Non-pathogens are microbes that do not usually cause an infection.
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INFECTION
 An infection is a disease state resulting from the invasion and growth of
microbes in the body.
 A local infection is in a body part.
 A systemic infection involves the whole body.
 An infection can become life-threatening before the older person has
obvious signs and symptoms.
Spread of Infection
 The ability to resist infection relates to:
 Age
 Nutrition
 Stress
 Fatigue
 Health
 Drugs
 Disease and injury
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Spread of Infection
Airborne
 Mucus contains pathogens expelled into the air by coughing or sneezing
 Pathogens travel long distances in ventilation systems, dust, or on moisture
in the air
 Invisible to the eye and easily inhaled
Spread of Infection
Droplets
 Large and heavy
 Remain within three feet of the patient
 Fall to the ground quickly
 Contain pathogens that are inhaled or picked up on the hands
Spread of Infection
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Common Vehicle
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Contaminated food, water, feeding formulas, and equipment used for
procedures
Pathogens are consumed when eating and drinking
Spread of Infection
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Vectors
 Insects, rodents, and small animals can carry pathogens and transmit them
to humans
Chain of Infection
Factors necessary for infection to develop
Breaking a link in the chain will prevent an infection from spreading
Chain of Infection
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Source
 Disease-causing pathogen
Mode of transmission
 How the pathogen is spread
Susceptible host
 Person who can become infected
Chain of Infection
Carrier
 Infected person who can spread the disease
 He or she may not know of the infection
Portal of entry
 Place where the microbe enters the body
Chain of Infection
Portal of exit
 Secretions, excretions, or droplets in which the pathogens travel when they
leave the body
Handwashing
Most important way to prevent spread of microorganisms.
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To prevent the spread of microbes, wash your hands:
 After urinating or having a bowel movement
 After changing tampons or sanitary pads
 After contact with your own or another person’s blood, body fluids,
secretions, or excretions
 After coughing, sneezing, or blowing your nose
 Before and after handling, preparing, or eating food
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To prevent the spread of microbes, also do the following:
 Provide all persons with their own linens and personal care items.
Cover your nose and mouth when coughing, sneezing, or blowing your
nose.
 Bathe, wash hair, and brush your teeth regularly.
 W ash fruits and raw vegetables before eating or serving them.
 W ash cooking and eating utensils with soap and water after use.
Hand hygiene
 Hand hygiene is the easiest and most important way to prevent the
spread of infection.
 Practice hand hygiene before and after giving care.
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Standard Precautions
You cannot tell whether someone has a disease or infection by appearance
Standard precautions
 Used for all patients to prevent infection
 Involve using personal protective equipment (PPE) when performing certain
tasks
Standard Precautions
Wear gloves when there is contact with:
 Blood
 Moist body fluid (except sweat)
 Secretions
 Excretions
 Mucous membranes
 Nonintact skin
Standard Precautions
If your gloves become soiled, remove them, wash hands, and apply a new pair
We communicate through touch
 Avoid using gloves for all patient contact
Standard Precautions
If you are wearing gloves
 Change them immediately before contacting mucous membranes and
nonintact skin
Apply a mask and eye protection if there is risk of being splashed with blood
or body fluids
Standard Precautions
A mask may be worn without eye protection, but eye protection should never
be worn without a mask
Standard Precautions
Wear a gown if there is a risk that your uniform may contact blood and body
fluids.
Select a gown that is fluid resistant
Standard Precautions
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PPE must fit properly
 If it is cut or torn, it will not protect you, and it should be replaced
Restock equipment after use
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Standard Precautions
Avoid contaminating clean equipment, supplies, or surfaces with used gloves
Wear a glove on one hand; use the ungloved hand to contact other surfaces
Discard gloves in a covered container
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Standard Precautions
Always wash your hands before applying and after removing gloves
Never cut, bend, break, or recap needles
Discard in a puncture-resistant container
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Isolation
Airborne precautions
 Used for patients whose disease is spread by the airborne method of
transmission
Droplet precautions
 Used for some infections that are spread in the air
Isolation
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Contact precautions
 Contain pathogens that are spread by direct or indirect contact
 Usually found in infections of the skin, urine, and fecal material
Isolation
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Special Circumstances
 Patients with infections transmitted by more than one method
 Two types of isolation are needed in addition to standard precautions
 Isolation and standard precautions must be used when working in an
isolation room
Bioterrorism
Bioterrorism
 Use of biological agents, such as pathogenic organisms or agricultural
pests, for terrorist purposes
Bioterrorism
Your facility will have a disaster plan
 Provides information for patients, employees, visitors
 Contains public health protocols to follow in an emergency
 MEDICAL
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ASEPSIS
Asepsis is being free of disease-producing microbes.
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Measures are needed to achieve asepsis.
 Medical asepsis (clean technique)
 Surgical asepsis (sterile technique)
Sterilization is the process of destroying all microbes.
Contamination is the process of becoming unclean.
SURGICAL ASEPSIS
 Surgical asepsis (sterile technique) is the practices that keep equipment
and supplies free of all microbes.
 Surgical asepsis is required any time the skin or sterile tissues are entered.
 If a break occurs in sterile technique, infection is a risk.
Sterile Technique
A microbe free technique
 Used for performing procedures within body and during dressing changes
 Also called surgical asepsis
An item or area is sterile if it is free from all microorganisms and spores
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Flash Sterilization
Quick method of sterilizing essential items
Risk for contamination is great because personnel are usually rushed
Follow manufacturers’ guidelines and facility policies when flash sterilizing
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Guidelines for Sterile Procedures
Always wash your hands before beginning
If the sterility of an item is in doubt, consider it unsterile and avoid using it
If a sterile item contacts an unsterile item, the sterile item is contaminated
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Guidelines for Sterile Procedures
Consider a sterile package contaminated when:
 It is cracked, cut, or torn
 It is wet
 It has expired
Creating a Sterile Field
Sanitize and dry the table before placing supplies on it
Avoid touching the inside of the package
 Inside can be used as a sterile field
Never turn your back on a sterile field
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Creating a Sterile Field
Avoid crossing over or touching a sterile field.
Keep sterile items above waist level
Avoid talking, coughing, or sneezing over a sterile field
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Creating a Sterile Field
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Use sterile gloves
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Touch only sterile items
Touch only the inside of the package
Keep your hands above your waist
Avoid touching your clothing or body
If sterile gloves touch an unsterile item, they are contaminated. Change
the gloves
Setting Up a Sterile Field
One-inch border around outside edge of the field is considered unsterile
 Drape hangs over the edges of the table
 Area below the table is not sterile
Sterile supplies can touch only the sterile field
Setting Up a Sterile Field
Sterile transfer forceps may be used
Avoid touching the tips of the forceps
 Handle is contaminated because you have touched it with your hands