Week 5
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Chapter20.pptxChapter 20 Communicable and Infectious Disease
Communicable Disease
Early 20th century
Typhoid epidemic
Influenza
1930s–1940s
Tuberculosis (TB)
Penicillin
1950s
Penicillin began to lose effectiveness
1970s
Legionnaires’ disease, Lyme disease, toxic shock, Ebola
1980s
Human immunodeficiency virus (HIV)/acquired immune deficiency syndrome (AIDS)
21st Century
TB, influenza, Ebola, severe acute respiratory syndrome (SARS), avian flu, hantavirus
Transmission of Infectious Agents
Three modes of transmission
Direct, indirect, airborne
Chain of infection
Agent
Pathogenicity
Virulence
Reservoir
Colonization
Incubation period
Period of infectivity
Zoonoses
Transmission of Infectious Agents (cont.)
Routes of Infection
Direct transmission
Transfer of an infectious agent from one infected host or reservoir to a portal of entry in the new host
Indirect transmission
Vector-borne transmission
Mechanical
Biological
Fomites
Airborne transmission
Droplet
Susceptibility Versus Immunity
Susceptibility
Immunity
Acquired immunity
Active humoral immunity
Passive immunity
Herd immunity
Communicable Disease Prevention
Three factors:
Removal, elimination, or containment of the cause of infection
Disruption and blockage of the chain of disease transmission
Protection of the susceptible population from infection and disease
Communicable Disease Prevention (cont.)
Primary prevention
Isolation
Quarantine
Segregation
Personal surveillance
Secondary prevention
Tertiary prevention
Control of Diseases
Vaccine-preventable diseases
Diptheria
Measles
Polio
Influenza
Pneumonia
Hepatitis A, B, C, D, E
Varicella
Emerging and Reemerging Infectious Diseases
Influenza
Healthcare-associated infections
Staphylococcus aureus
Methicillin-resistant S. aureus (MRSA)
Food-borne diseases
Prevention
Prevention of contamination of food
Prevention of growth of pathogens
Prevention of the spread and survival of pathogens
Food-Borne Diseases
Result of:
Insufficient cooking of food
Preparation of food too many hours before it is eaten
Use of contaminated raw food
Cross-contamination where food is prepared
Food preparation by infected persons
Nurses’ role in prevention:
Know what to look for when purchasing food
Proper storage of food
Good hand-washing, clean utensils and surfaces for food preparation
Proper cooking techniques
Common Food-Borne Diseases
Campylobacteriosis
Listeriosis
Salmonellosis
Escherichia coli
Vector-Borne Diseases
Lyme disease
Malaria
West Nile virus
Zoonoses
Hantavirus
Avian influenza
Pet diseases
Cat scratch fever
Rabies
Vector-Borne Diseases (cont.)
Parasitic diseases
Helminths
Pinworm
Roundworm
Hookworm
Protozoans
Giardiasis
Cryptosporidiosis
Bioterrorism
Attacks occur when viruses, bacteria, and other infectious agents are used deliberately to cause illness
Category A
Category B
Category C
HIV/AIDS
Can be transmitted from person to person through unprotected sexual contact with blood or blood products, through sharing needles or razors, and from mother to baby during gestation or the birthing process
Tuberculosis
One of the leading causes of death worldwide
Transmitted by droplets
Symptoms
Fatigue
Weight loss
Fever
Chills
Night sweats
HIV/TB connection
