Petkovska, Sofija and Gjorgjeska, Biljana and Kostik, Vesna (2014) Analysis of used disinfectants in correlation with the occurrence and causes of hospital infections – a comparison of data for general hospital in Ohrid in the period 2009 to 2013. Journal of Hygienic Engineering and Design, 9. pp. 3-11. ISSN 1857- 8489
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Abstract
Intra-hospital or nosocomial hospital infections mean infections that develop in hospitals or are caused by microorganisms acquired during the hospitalization of the patient, and clinically are manifested from 48 to 72 hours after admission at earliest. To achieve the goal in reducing and prevention of these infections, within the hospital hygiene, many processes and procedures that should be routinely carried out in the hospital are included. The control of intra-hospital infections is performed by intra-hospital infections Commission which is responsible for taking swabs of sediments and air for proving none/presence of bacteria, as well as taking measures if contamination occurs and timely
detection of intra-hospital infections. This research is aimed at reviewing and selecting appropriate ways to prevent intra-hospital infections, which are serious problem in modern medicine.
Preparation and delivery of food to hospital patients is a challenge that can be a major route for the spread of infections. The procedures for disinfection and the type and quantity of disinfectants used are directly
related to the effects. Statistical processing of data received from general hospital in Ohrid in the period 2009 to 2013 gives a complete insight into the connection
between the use of disinfectants with occurrence and absence of intra-hospital infections.
Prevention of intra-hospital infections is possible only by implementing standard processes and procedures that enable optimal use of properly selected disinfectants
in all departments in hospitals. Special attention should be given to the procedures for preparing and delivering food to patients and the procedures for disinfection
and control of space and food preparation, store and distribute food.
Key words: Infection, Control, Prevention
| Item Type: | Article |
|---|---|
| Subjects: | Medical and Health Sciences > Health sciences |
| Divisions: | Faculty of Medical Science |
| Depositing User: | Vesna Kostik |
| Date Deposited: | 19 Feb 2015 10:55 |
| Last Modified: | 19 Feb 2015 10:55 |
| URI: | https://eprints.ugd.edu.mk/id/eprint/12719 |
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