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CHAPTER 5
Infection
Control & Regulations
REGULATIONS
OSHA—Occupational safety and health administration created as
part of U.S. department of labor to enforce safety and health
standards in the workplace.
MSDS---Material Safety Data Sheets provide pertinent information
Product content
Associated hazards
Combustion levels
Storage requirements
EPA----Environmental Protection Agency. Disinfectants must be
approved by the EPA in your state.
Product label must contain EPA registration number
Label lists organisms the product has been tested for
Label gives directions for use
Label lists safety precautions
Label lists active ingredients
PRINCIPLES OF INFECTION
There are three types of potentially infectious microorganisms
important in the practice of cosmetology. They are bacteria, fungus,
and virus
Bacteria---Minute, one celled vegetable microorganisms found nearly
everywhere. 1,500 rod-shaped bacteria will fit on the head of a pin.
TYPES OF BACTERIA
Nonpathogenic---These are helpful or harmless bacteria which
perform useful functions such as a decomposing refuse and
improving soil fertility. They help metabolize food, protect against
microorganisms, and stimulate immune response.
Pathogenic---Harmful and disease-producing when they invade
plant or animal tissue.
CLASSIFICATIONS OF PATHOGENIC
BACTERIA
Cocci—round-shaped that appear singly or in the following groups
Staphylococci—Pus-forming bacteria that grow in clusters like grapes;
abscesses, pustules, and boils.
Streptococci—pus-forming bacteria arranged in curved lines resembling
a string of beads; cause infections such as strep through and blood
poisoning.
Diplococci—Spherical bacteria that grow in pairs and cause diseases
such as pneumonia.
Bacilli—Short, rod-shaped bacteria. They are the most common and
produce diseases such as tetanus, typhoid, tuberculosis, and diphtheria.
Spirilla—Spiral or corkscrew-shaped bacteria. They are subdivided into
subgroups; Treponema papillida which causes syphilis (an STD) or
Borrelia burgdorferi which causes lime disease.
MOVEMENT OF BACTERIA
Cocci---rarely show motility (self-movement); transmitted in air,
dust, or in the substance in which they settle.
Bacilli and Spirilla– motile and use slender, hairlike extensions know
as flagella or cilia for locomotion. A whiplike motion of these hairs
moves the bacteria in liquid.
GROWTH AND REPRODUCTION
Active—bacteria thrive in a warm, moist, dark, and dirty
environment. It only takes about 20-30 minutes for bacteria to reach
full growth.
Inactive or spore-forming---bacteria such as anthrax and tetanus
bacilli form spherical spores with tough outer coverings which are
resistant to adverse conditions. This allows the dormant bacteria to
withstand long periods without food. When favorable conditions are
restored, the spores become active or vegetative and begin to grow
and reproduce once again. Therefore, even bacteria in the inactive
stage can ultimately be a threat to the spread of disease or infection
in the salon.
BACTERIAL INFECTIONS
Staphylococci—most common human bacteria; can be picked up on door
knobs, countertops, by handshaking, or unclean implements
Local infection—one that is confined to a single area such as a pimple,
boil or infected cut. Presence of pus is the sign of infection. Pus contains
bacteria, waste matter, decayed tissue, body cells, and living and dead
blood cells. Staphylococci is the most common pus-forming bacteria.
General infection---when pathogenic bacteria and their toxins are carried
to all parts of the body by way of the bloodstream, it becomes a general
infection such as blood poisoning or syphilis.
Contagious or Communicable—diseases that are spread from one
person to another by direct or indirect contact such as coughing,
sneezing, unclean hands, unclean implements, open sores, common
drinking cups, common towels, etc..
VIRUSES
Live by penetrating cells
Resistant to antibiotics
Prevented by vaccination
They include measles, mumps, chicken pox, smallpox, rabies, yellow
fever, polio, influenza, and human immunodeficiency virus (HIV)
acquired immunodeficiency syndrome (AIDS)
BLOODBORNE PATHOGENS
Disease-causing bacteria or viruses that are carried through the body
in the blood or body fluids, such as hepatitis and HIV, are called
bloodborne pathogens.
Hepatitis
Hepatitis A
Hepatitis B (HBV)
Hepatitis C (HCV)
HIV/AIDS
HIV/AIDS
HIV (human immunodeficiency virus) is the virus that causes AIDS
(acquired immunodeficiency syndrome). AIDS breaks down the
body’s immune system.
HOW IT IS PASSED
Passed through blood and body fluids
Unprotected sexual contact
Sharing of needles with infected drug users
Accidents with needles in health care facilities
Cuts and sores
METHODS THAT DO NOT TRASMIT THE DISEASE
Hand holding
Hugging
Kissing
Sharing food or household items
Can be infected for 11 years without symptoms
PARASITES
Vegetable parasites or fungi—produce contagious diseases such as
ringworm or favus which is a disease of the scalp. Can cause lifting
of the finger and toenails.
Animal parasites—insects that carry diseases from one person to
another are known as disease vectors. The itch mite burrows under
the skin and causes scabies. Head lice is called pediculosis capitis.
Scabies is another contagious skin disease caused by the itch mite.
HOW PATHOGENS ENTER THE BODY
Break in the skin
Mouth
Nose
Eyes or ears
Unprotected sex
HOW BODY FIGHTS INFECTION
Through unbroken skin
Body secretions such as perspiration and digestive juices
White blood cells
Antitoxins
Infections can be prevented and controlled and through personal
hygiene and public sanitation.
IMMUNITY
Natural immunity---The ability of the body to fight off or resist
infections and disease and to destroy bacteria that entered the body
Acquired immunity---developed after the body has overcome a
disease or through inoculation.
Human disease carrier---A person who is personally immune to a
disease but can transmit germs to others.
PRINCIPLES OF PREVENTION
Contamination
Contaminate—pollution, soiling with infectious matter.
To make impure by contact; to taint or pollute.
Contaminant—any substance that causes contamination.
DECONTAMINATION
Sanitation---sanitation or sanitizing is simply cleaning; removing all
visible dirt and debris is sanitizing.
Methods of cleaning:
Scrubbing with a brush
Using ultrasonic unit
Using a solvent
DISINFECTION
Disinfection---controls microorganisms on nonporous surfaces such
as instruments or implements.
Follow directions
Sterilization—highest level of decontamination; destroys all
microbial life, and is necessary only when surgical instruments cut
into the vascular layers of the body.
Steam autoclave—the temperature is raised above that of boiling
water. Will eventually kill all living organisms, including bacterial
spores.
Dry heat—works like an oven. Objects are baked until all forms of
life are dead.
CHOOSING A DISINFECTANT
Correct efficacy---efficacy means effectiveness to be used against
bacteria, fungi, and viruses.
Hospital-level disinfectant—must be pseudomonacidal, bactericidal,
fungicidal, and virucidal.
PROPER USE OF DISINFECTANTS
Use on precleaned, nonporous surfaces.
Dilute according to directions
Contact time per directions
Spray on contact time per directions
Spray can’t be used if complete immersion is called for
Use only as directed
EPA-registered disinfectant in pedicure spa
TYPES OF DISINFECTANTS
Quats—Quanternary ammonium compounds
Nontoxic, odorless, fast-acting
Most disinfect in 10 minutes
Long-term exposure may damage fine steel
Complete immersion
PHENOLICS
Phenolic disinfectants are powerful tuberculocidal disinfectants.
A caustic poison—safe and effective if used properly.
Can damage rubber and plastic
Avoid skin contact—concentrated phenols can seriously burn skin
and eyes.
Alcohol
Methyl alcohol—methanol—not used in salons
Ethyl alcohol—ethanol—to be effective, must be no less than 70%
Isopropyl alcohol—rubbing alcohol; must be 99% to be effective.
Bleach—effective as a disinfectant,add 1 cup to 1 gallon of water
Fumigants
They contain formaldhyde vapors that may cause cancer in high
concentrations. High risk of developing allergic sensitivity as well.
Must be kept in airtight container
Vapors are poisonous
Incorrect use violates federal law
Can aggravate lung problems.
DISINFECTANT SAFETY
Wear gloves and safety glasses
Add disinfectant to water
Use tongs, gloves, or draining basket
Keep away from children
Don’t pour quats, phenols, etc. over hands
Carefully weigh and measure products
Never place in unmarked container
Always follow manufacturer’s directions
Avoid overexposure
DISINFECT OR DISPOSE
Multi-use
Single –use
Porous
Disinfection procedures
Implements
Pre-clean
Rinse thoroughly, pat dry
Completely immerse
Remove implements with tongs, baskets, or gloves
Rinse thoroughly, air-dry
Store disinfected implements
Linens, capes—launder and bleach according to label directions
Work surfaces
Individual client packs
Whirlpool foot spas
Detergents and soaps
Additives, powder, tablets
DISPENSARY
Keep clean and orderly
Maintain MSDS on all chemicals
Handling disposables
Washing hands
Wet hands with warm water
Use liquid soap and scrub hands together for 20 seconds
Rinse well with warm water
Dry with disposable paper towel or air blower
Waterless hand sanitizers
Universal precautions
BLOOD SPILL DISINFECTION
Stop service and clean injured area
Apply gloves
Apply antiseptic and/or liquid or spray styptic
Bandage cut
clean workstation as needed
Discard contaminated objects
Disinfect all tools contaminated with blood or body fluids
Remove gloves, wash hands
THE PROFESSIONAL SALON IMAGE
Salon guidelines
Keep floors clean
Keep trash contained
Control dust, hair, other debris
Clean fans, ventilation systems, and humidifiers at least weekly
Keep all work areas well lit
Keep rest rooms clean
Supply restrooms
No cooking or sleeping
Store food separate from products
Prohibit eating, drinking, smoking
Empty waste receptacles
Mark containers
Place tools properly
Disinfect tools
Properly store tools
Don’t touch face, mouth
Clean work surfaces
Use clean linens on clients
Use exhaust systems
PROFESSIONAL RESPONSIBILITY
Protect client’s safety—learn state rules regarding sanitation and
client safety
Never take shortcuts in sanitation or disinfection