Running head: Blood-borne Pathogens in the Nursing Profession Abstract Your abstract should be one paragraph and should not exceed 120 words. It is a summary of the most important elements of your paper. All numbers in the abstract‚ except those beginning a sentence‚ should be typed as digits rather than words. To count the number of words in this paragraph‚ select the paragraph‚ and on the Tools menu click Word Count. Bloodborn Pathogens in the Nursing Profession Introduction The nursing
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Blood borne Pathogens Guidelines for Healthcare Workers-Protecting Yourself with Standard Precautions Protect Yourself from Blood borne Pathogens As a healthcare worker‚ you may be exposed to germs that come from blood and other body fluids. Such germs‚ called blood borne pathogens‚ can make you very sick. By following your facility’s guidelines and using standard precautions‚ you can protect yourself from blood borne pathogens. Read to learn more. What Are Standard Precautions? Standard
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The Occupational Exposure to Bloodborne Pathogens Standard People who work in health care‚ first responders‚ correctional workers‚ dental workers‚ as well individuals who perform body art‚ are all at risk for having an occupational exposure to Bloodborne pathogens. According to OSHA‚ “Bloodborne pathogens are infectious microorganisms present in blood that can cause disease in humans” (United States Department of Labor/OSHA‚ n.d.). Healthcare workers that are primarily exposed when taking blood‚
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There are a number of different ways the body protects itself against pathogens. Pathogens are microorganisms that cause disease. Such as harmful bacteria‚ viruses and fungi‚ many mechanisms occur in the human body to help keep it healthy and avoid any unknown pathogens from invading the body. The human body protects itself effectively against small bacterial and viral germs that can cause a disease‚ it is easy for pathogens to settle down and multiply due to the nutrients provided inside the human
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Pathogen Project #7 Salmonella 1) What type of microbe: G - bacterium 2) What is the natural habitat of your pathogen‚ that is‚ where does it reproduce or what is the reservoir? Animals are the main reservoir for Salmonella. It also lives on eggs‚ raw meats‚ unpasteurized milk‚ fruits‚ and vegetables. 3) What disease it causes – that is‚ the MAIN disease it causes: The primary disease Salmonella causes is gastroenteritis. Gastroenteritis causes bloating‚ abdominal cramping and most commonly
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Identification of Bacterial Pathogens basic skills in diagnostic bacteriology Dr.T.V.Rao MD Dr.T.V.Rao MD 1 Identification of Microorganisms • For many students and professionals the most pressing topic in microbiology is how to identify unknown specimens. • Why is this important? • Labs can grow‚ isolate and identify most routinely encountered bacteria within 48 hrs of sampling. • The methods microbiologist use fall into three categories: ♣Phenotypic- morphology (micro and
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Viroids are plant pathogens that consist of a short stretch (a few hundred nucleobases) of highly complementary‚ circular‚ single-stranded RNA without the protein coat that is typical for viruses.[1] The smallest discovered is a 220 nucleobase scRNA (small cytoplasmic RNA) associated with the rice yellow mottle sobemovirus (RYMV).[2] In comparison‚ the genome of the smallest known viruses capable of causing an infection by themselves are around 2kilobases in size. The human pathogen hepatitis D is similar
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BSc in Hotel Management Food Hygiene and Safety Practice HTM2110 24027 BSc (HONS) Hotel Management Product: Lemon Pork Cutlets ABC Restaurant Submission Date: March 27 2013 Content 1. Scope: Hazards Name of Product Intended Use Process Potential Customers 2. Production Description 3. The HACCP Team 4. Process Flow Diagrams 5. HACCP Analysis Charts Ingredients Purchasing
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changes Freedom from microorganisms & parasites ©2004 Pearson Education‚ Inc. Foodservice Organizations‚ 5th edition Spears & Gregoire Foodborne Illness Facts 76 million cases each year. 5000 deaths each year. Medical care‚ productivity losses‚ & premature death caused $6.9 billion in estimated economic losses. Most common biological pathogens: Campylobacter Salmonella E. coli Listeria monocytogenes ©2004 Pearson Education‚ Inc. Foodservice Organizations‚ 5th edition Spears & Gregoire
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poisoning and the consequences of food poisoning for both customers and hospitality enterprises. Food poisoning is caused by consuming contaminated foods or beverages. Many different disease-causing microbes or pathogens can contaminate foods‚ so there are many different types of foodborne illnesses. Neglecting hygiene and safe food handling procedures can be financially expensive. The business may suffer a loss of customers‚ revenue and even be prosecuted. There are penalties or fines imposed
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