Infection Control
Running Head: INFECTION CONTROL
Infection Control Research Paper
Lauren E. Wilkes
Kaplan Career Institute
RSP 101: Introduction to Respiratory Care
Theresa Motyka B.B.A., RRT, CPFT
November 8, 2013
Infection Control Research Paper
Picture this it is 5:00 a.m. is the morning you woke up to sharp, deliberating stomach cramps, sweating profusely and the chills throughout your entire body. You go to the kitchen and take your temperature, 103.5, you question yourself could it be the flu or possibly a stomach bug. You cannot seem to stop vomiting, your head should be permanently embedded in the toilet because you have not moved in hours. You know for sure something is not right at this point because you have never felt this way. You pick yourself off of the bathroom floor and decide to head to the Emergency room. Upon your arrival you are escorted to the back to be seen because of the degree of your illness. The doctor comes in your room and asks you a variety of questions such as what you ate, when did the symptoms first begin. You inform your doctor nothing out of the ordinary and proceed to tell the doctor what you have consumed. You proceed to tell the doctor you made a chicken dish 2 nights before. The doctor stops you in your traps, he/she notices that it has been about a day and half since you ate and prepared the chicken and your symptoms that you are currently experiencing. The doctor takes a look at you and says you have food poisoning. The doctor has informed you by either not cooking the chicken properly or the handling of the chicken you have been infected with Salmonella. This situation could have been easily avoided simply by cooking the meat to temperature, handling the chicken with care such as washing your hands right after exposure to the chicken and or wiping down everything that came in contact with the chicken with a disinfection spray. Infection control is something that can be done and is quite
Infection Control Research Paper
Lauren E. Wilkes
Kaplan Career Institute
RSP 101: Introduction to Respiratory Care
Theresa Motyka B.B.A., RRT, CPFT
November 8, 2013
Infection Control Research Paper
Picture this it is 5:00 a.m. is the morning you woke up to sharp, deliberating stomach cramps, sweating profusely and the chills throughout your entire body. You go to the kitchen and take your temperature, 103.5, you question yourself could it be the flu or possibly a stomach bug. You cannot seem to stop vomiting, your head should be permanently embedded in the toilet because you have not moved in hours. You know for sure something is not right at this point because you have never felt this way. You pick yourself off of the bathroom floor and decide to head to the Emergency room. Upon your arrival you are escorted to the back to be seen because of the degree of your illness. The doctor comes in your room and asks you a variety of questions such as what you ate, when did the symptoms first begin. You inform your doctor nothing out of the ordinary and proceed to tell the doctor what you have consumed. You proceed to tell the doctor you made a chicken dish 2 nights before. The doctor stops you in your traps, he/she notices that it has been about a day and half since you ate and prepared the chicken and your symptoms that you are currently experiencing. The doctor takes a look at you and says you have food poisoning. The doctor has informed you by either not cooking the chicken properly or the handling of the chicken you have been infected with Salmonella. This situation could have been easily avoided simply by cooking the meat to temperature, handling the chicken with care such as washing your hands right after exposure to the chicken and or wiping down everything that came in contact with the chicken with a disinfection spray. Infection control is something that can be done and is quite