Salmonella: Gastroenteritis and Academic Writing

Introduction The quality of health and safety of the environment is greatly affected by the environment itself, never more so than in the health care setting, where patients and clients may be more vulnerable than in there own homes. Florence Nightangale suggested that patients in health care settings may be harmed just by being there. Health and Safety commission (1992) places a general duty on employers to ensure the health and safety of employees. Infection Control. Role of the nurse to prevent the spread of infection. Some which can not be treated by antibiotics. (MRSA: methicillin resistant Staphylococcus aureus.)

Reasons related to the overuse of antibiotics have contributed to this problem. Infection is caused when the body is invaded by pathogenic (disease producing) organism, either bacteria or virus. Usually accompanied by pyrexia, sweating and sometimes causes a rigor. Some bacteria live on the body, and are not harmful (commensals) unless they gain entry, made easier if suffering from disease or following and accident or operation. The most common hospital-acquired infections are urinary tract (mostly in catheterised patients), the lower respiratory tract, the skin and wounds.

?Whatever the setting, everyone who works in health care establishments is responsible for maintaining a safe environment. ‘(Parker 1999). One of the simplest, and probably the single most important contribution to the prevention of cross infection, is hand washing, which nurses and staff are taught is a matter of priority and yet is sometimes rushed and neglected altogether. Disposable gloves and aprons: Can do more harm than good if not disposed of correctly. Different colours should be used for different tasks. Used when: In direct contact with patients.

Contact with bodily fluids Handling bed linen, excreta or clinical waste Handling items that have been in contact with I infectious disease including clothes and books. Does not reduce the need for hand washing. Need to be washed before and after using gloves. Sweat creates a warm moist environment, which are conditions to involve microorganisms to thrive. Hand washing: Should be washed before and after all patient contact. Prevent cross infection, jewelry should not be worn. Waterproof dressing should cover all cuts and abrasions. Liquid soaps and antiseptic detergents should be used. Turn off taps using elbows or feet holding hands upwards.

Dry hands well to minimize growth of microorganisms. Dispose of towels in a foot operated bin. Chadwick and Oppenheim (1996) state that cleaning the hospital environment is a cost effective method of controlling infection. The report from the Standing Medical Advisory Committee sub-group on anti-microbial resistance (SMAC 1998) states that the role of the hospital cleaning staff is fundamental to controlling the spread of multiresistant microorganisms. The House of Lords select Committee on science and technology (1998) wants infection control and basic hygiene t o be placed ?at the heart of good hospital management and practice. ‘

Clinical waste. Any waste generated in the health care setting that has been in contact with blood or other body fluids is classified as clinical waste and must be incinerated. Non-clinical waste Waste that poses no risk to the public and should be disposed of in black plastic bags. Needles and sharps To be disgarded in special yellow sharps bins. ? full. Do not re-sheath or detach from the syringe. Linen In appropriately coloured linen bags. Separate for bed sheets, towels, personal clothing items.

Introduction The quality of health and safety of the environment is greatly affected by the environment itself, never more so than in the health care setting, where patients and clients may be more vulnerable than in there own homes. Florence …

1. Describe the structure of the micro-organism Salmonella is a miniature bacterium which is rod shaped. It has diameters of around 0. 7 to 1. 5 µm, lengths from 2 to 5 µm, and flagella that flow in all directions. …

One of the most common types of food-borne illness is Salmonella; it is a type of bacteria in food that has already been known for over 100 years. The source of Salmonella infection is contaminated food or water, or close …

Patient PR, is a 2 year old male patient that was hospitalized with a final diagnosis of acute gastroenteritis with some dehydration. He doesn’t have any educational background yet. The nurse will educate the mother using pamphlets and some pictures …

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