Study guide C

  1. What are the three components of The chain of infection
    • A causative agent
    • A susceptible host
    • A mode of transmission
  2. What is a causative agent
    • Any microorganism capable of causing disease.
    • Ex. Pathogenic agents
    • Viruses
    • Bacteria
    • Fungi
    • Protozoa
  3. Where does many salivary bacteria come from
    Dorsum of the tongue
  4. What is a susceptible host
    A person who lacks effective resistance to a particular pathogenic agent.
  5. Factors that influence a person’s level of susceptibility to a particular agent as well as the severity of disease are:
    • Nutritional status (poor nutrition)
    • Heredity (Diabetes)
    • Use of medications (steroids)
    • Therapeutic procedures (chemotherapy)Underlying diseases and immunization status (proper immunizations)
  6. What are the modes of transmission
    • Direct or indirect contact
    • Inhalation of organisms
  7. What two infections are transmitted airborne
    TB and measles
  8. Aerosol production in a dental office
    • Aerosols
    • Spatter
    • Origin
  9. What are aerosols
    solid or liquid form, are invisible, and remain suspended in air for long periods of time.
  10. What is spatter
    larger particles that drop on objects and people.
  11. What are origin
    aerosols and spatter are created during breathing, speaking, coughing, or sneezing.
  12. Blood exposure occurs through:
    • Parenteral exposure (needle stick)** highest risk
    • Contact with mucous membrane (eye, nose or mouth)
    • Contact with non-intact skin (chapped, skin, dermatitis or wounds)
  13. What are the steps Following an occupational exposure:
    • Administer first aid as necessary.
    • Puncture wounds should be washed with soap and water.
    • Mucous membranes should be flushed with water.
    • Written documentation of the incident
  14. Engineering Controls
    Safe designs of instruments and devices for the administration of anesthesia.
  15. What are the OSHA standards for employee records
    Maintain by the employer for at least the duration of employment plus 30 years.
  16. What are the Pre-procedural oral hygiene measures:
    • Brushing and using an antiseptic mouth rinse.
    • 0.12% chlorhexidine provides a lowered bacterial count for more than 60 minutes.
  17. What should the alcohol percentages be in the hand rub
    60% to 95% ethanol or isopropanol
  18. Cleaning
    • Physical removal of debris
    • Reduces the number of microorganisms .
    • Removes organic matter, such as blood and tissue that may interfere with disinfection.
  19. Low level disinfection
    • Kills most bacteria, some fungi and some viruses.
    • Does not kill bacterial spores or inactivate TB.
  20. Intermediate level disinfection
    • Destroys vegetative bacteria, majority of fungi and viruses.
    • May not be capable of killing bacterial spores.
    • Inactivates TB
  21. High level disinfection
    Destroys all microorganisms, but not necessarily all bacterial spores
  22. What are critical instruments
    • Instruments that penetrate soft tissue, contact bone or blood.
    • Scaling instruments, surgical instruments
    • Require sterilization after each use or disposal
    • Requires heat sterilization
  23. What are semi critical instruments
    • Instruments not intended to penetrate soft tissue but come in contact with mucous membranes and non-intact skin.
    • Dental handpieces, mouth mirrors
    • Require sterilization after each use
    • Requires heat sterilization or high level disinfection
  24. What are Non critical instruments
    • Comes in contact with intact skin
    • X-ray tube head
    • Protected by barriers
    • Does not require heat sterilization
    • Countertops, X-ray tube head, Safety eyewear
  25. Disinfection
    the destruction or inhibition of most pathogenic bacteria while in their active growth phase and the inactivation of some viruses
  26. How often should dry heat and ethylene oxide sterilizers be checked for efficacy
    Every 120 hours of operation or every 30 days
  27. What are the three types of sterilization methods
    • Autoclave
    • Dry heat
    • Chemical vapor
  28. Properties of the autoclave
    • Temperature must remain at 132oC (250oF) at 27.1 pounds pressure for 15 minutes.
    • 30 minutes to dry
  29. What are the disadvantages of an autoclave
    may corrode carbon steel instruments
  30. Properties of dry heat
    • Requires longer processing time and higher temperature as compared to the steam sterilizers.
    • temperature of 160°C (320°F) maintained for 2 hours; 170°C (340°F) for 1 hour.
  31. Properties of chemical vapor
    • A combination of alcohols, formaldehyde, ketone, water, and acetone heated under pressure produces a gas.
    • 132°C (270°F) with 20 to 40 pounds pressure; 20 minutes
  32. What are the disadvantages of chemical vapor
    adequate ventilation is needed; cannot be used in a small room; slight odor
  33. Regulated waste
    • Extracted teeth
    • Surgically removed hard and soft tissue
    • Contaminated sharps
  34. How is Tuberculosis transmitted in the oral cavity
    by inhalation from sputum and saliva of an infected individual by coughing, sneezing, or breathing heavily
  35. Hep A&E
    Oral-fecal route of transmission by unsanitary food handling & water; not an occupational concern for DHCP.
  36. Hep B, C, & D
    Blood-borne route contact with infected body fluids; directly impacts practice of dental hygiene & patient care.
  37. Hepatitis B
    • Blood-borne route contact with infected body fluids; directly impacts practice of dental hygiene & patient care.
    • exchanging contaminated needles, syringes, & other IV drug paraphernalia; sexual exposure; infection from blood transfusion & blood products
  38. Hepatitis C
    Transmission - sexual contact with infected partner.
  39. Hepatitis D
    Occurs primarily in individuals with multiple exposures to HBV, especially those with hemophilia and intravenous drug use.
  40. HIV patients viral load
    • >100,000 RNA/copies
    • persons with less than 200 CD4+ lymphocytes/mm
  41. HHV-1 Herpes simplex virus type 1
    Sulcular epithelium can serve as reservoir for the viruses.
  42. Types of herpes
    • Primary herpetic gingivostomatitis
    • Herpes labialis
    • Herpetic whitlow
    • Ocular/ophthalmic herpes
    • Herpes simplex virus type 2
  43. Herpetic whitlow
    infection of the fingers that results from viral entry through minor skin abrasions, most frequently found around a fingernail.
  44. Herpes simplex virus type 2
    • –commonly known as genital herpes, but also occurs as an oral and perioral infection.
    • Commonly referred to as a “cold sore” or “fever blister.”
  45. Varicella-zoster virus (VZV)
    • Chicken pox/varicella infection - highly contagious
    • Shingles/zoster infection
  46. Epstein-Barr virus (EBV)
    • Infectious mononucleosis
    • Oral hairy leukoplakia
  47. What are the requirements of a health professional with Hep B virus under the Florida State Statute's Law
    • Infected licensee must notify BOD in writing no longer than 14 days after learning of infection.
    • No later than 6 months after receiving acknowledgement of Hepatitis B status, licensee must:
    • complete an educational approved program (at least 6 hours in duration) which will aid in a better understanding of the disease.
Author
haitianwifey
ID
322883
Card Set
Study guide C
Description
Study guide C
Updated