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Biological hazard
The document presents a seminar on occupational biohazards, outlining various types of biological hazards, including bloodborne, airborne, foodborne, and waterborne pathogens, along with their transmission, effects, and at-risk populations. It emphasizes the importance of risk assessment and control measures to mitigate exposure to these hazards, highlighting the need for safety precautions and practices in workplaces where biological exposure may occur. The document also discusses the classification of biological agents based on their risk to human health and the necessary evaluations to ensure workplace safety.
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Biological hazard
- 1. Institute of Health facultyof Public health Schools of Environmental health Seminar presentation on Occupational Biohazards By : Mohammedgezali I. Jimma, Ethiopia May,2019
- 2. OUT LINES 2 Introduction Determinants of infections Chain of disease occurrence Some occupational infection Blood born pathogens Air born pathogens Food born pathogens Water born pathogens Evaluation and risk assessments of exposure Control measures
- 3. Biological Hazards biohazardsencompass biological substances including – microorganisms, – Plants toxins , or invertebrate animals – medical waste, or – samples of body tissues or – fluids from a biological source, – depending on the nature of the occupation, workers also may be at risk of harm from vertebrates biological agents capable of creating a hazard to human health
- 4. 4 Biological hazards Biological agentsare classified into risk groups, according to their level of risk of infection: group 1 = unlikely to cause human disease; group 2 = can cause human disease and might be a hazard to workers; it is unlikely to spread to the community; there is usually effective prophylaxis or treatment available; group 3 = can cause severe human disease and present a serious hazard to workers; it may present a risk of spreading to the community, but there is usually effective prophylaxis or treatment available; group 4 = causes severe human disease and is a serious hazard to workers; it may present a high risk of spreading to the community; there is usually no effective prophylaxis or treatment available.
- 5. Classification of Biohazards Microorganisms – Examples: viruses, bacteria, fungi, protozoa, algae – Reactions: infection, exposure, allergic reactions Arthropods – Examples: crustaceans, arachnids, insects – Reactions: skin inflammation, allergic reactions, systemic intoxication, transmission of infectious agents Allergens – Examples: from higher plants – Reactions: Dermatitis, rhinitis, asthma Protein Allergens – Examples: vertebrate animals (urine, feces, hair, saliva, dander) – Reactions: allergic reactions Parasites – Examples: ticks, hookworms, pinworms – Reactions: skin reaction, inflammatory response, allergic reaction
- 6. Factors affecting infectionand exposure Modes of transmission :is vital to breaking the infection cycle. Contact (direct/indirect, zoonotic); vector-borne, airborne Routes of entry Infectious dose (infective dose) Number of microorganism Viability and virulence of agent Viability - Ability to replicate Virulence – Ability to cause disease Host susceptibility Skin disorders, immune system, vaccination allergy, work practices
- 7. For illness tooccur….. The agent must be pathogenic. There must be a reservoir of sufficient number. The agent must escape the reservoir. The organism must be able to move through the environment. There must be a portal of entry for the host. The host must be susceptible to the agent.
- 8. Who are atrisk of biological hazards Employees could come into contact with infectious as a result of the kind of work they do Employees who are most at risk from biological hazards include health care workers. animal breeding facilities and veterinarians Agriculture and food industry workers municipal sanitation participants sewage system operators . animal and plant products handlers 8
- 9. Blood borne Pathogens Pathogenic organisms that are present in human blood, and Can cause disease in humans Includes but not limited to: – Hepatitis A virus (HAV) – Hepatitis B virus (HBV) – Hepatitis C virus (HCV) – Human immunodeficiency virus (HIV) Some occupational infections
- 10. Employees Potentially AtRisk Physicians and surgeons Nurses Phlebotomists Medical examiners Dentists and dental workers Some laundry and housekeeping employees Clinical/diagnostic laboratory workers Medical technologists Nursing home personnel Dialysis personnel Food handlers Sewage workers
- 11. Airborne pathogen arepathogenic microbes small enough to be discharged from an infected person via coughing, sneezing, laughing and close personal contact or aerosolization of the microbe. The discharged microbes remain suspended in the air on dust particles, respiratory and water droplets. Illness is caused when the microbe is inhaled or contacts mucus membranes or when secretions remaining on a surface are touched.
- 12. Airborne Pathogens Meningitis Influenza Pneumonia Tuberculosis Precautions for tuberculosisalso lower the risk for other airborne pathogens 4-12 Spread by inhaling the germ Coughing or sneezing tiny droplets of moisture into the air containing pathogens Pathogens can remain airborne for several hours Pathologist Postmortem room personnel Agriculture workers Veterinary staff Health care workers
- 13. Food borne pathogens The food involved is usually contaminated with a disease pathogen or toxicant Such food contains enough pathogens or toxicant necessary to make a person sick. Food borne diseases (FBD) are acute illnesses associated with the recent consumption of food Food borne diseases are classified into: 1. Food borne infections and 2. Food borne intoxications
- 14. Food borne infections Food borne infections are caused by the entrance of pathogenic microorganisms contaminating food into the body, and the reaction of the body tissues to their presence. These can either be fungal, bacterial, viral or parasitic Food borne infections tend to have long incubation periods and are usually characterized by fever
- 15. Food Borne Infectionscont.. Bacterial food borne infections include Cholera, salmonellosis, typhoid fever, shigellosis, Yersiniosis Escherichia coli infection Campylobacteriosis, Vibrio parahemolyticus and Listeriosis Mycotic food borne infections include Candida spp., Sporothrix spp., Wangiella spp. etc), Viral food borne infections include hepatitis A , Norwak virus and poliomyelitis virus
- 16. FOOD BORNE INTOXICATIONS Theseare diseases caused by consumption of food containing: 1. Biotoxicants which are found in tissues of certain plants and animals. 2. Metabolic products (toxins) formed and excreted by microorganisms (such as bacteria, fungi and algae), while they multiply in food, or in gastrointestinal tract of man. 3. Poisonous substances, which may be intentionally or unintentionally added to food during production, processing, transportation or storage.
- 17. waterborne pathogen pathogensin water Important causes of waterborne disease waterborne disease Diseases spread by contact with contaminated water – Bathing, – wading – Contact with floodwaters – Pathogen lives naturally in the water – Ingestion of contaminated water
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- 19. Biological Hazards RiskAssessment /Evaluation of biological hazard exposure Biological Hazards Risk Assessment is a process used to identify the hazardous characteristics of a known infectious or potentially infectious agent or material, the activities that can result in a person’s exposure to an agent, the likelihood that such exposure will cause harm and the probable consequences of such an infection. The information identified by RA will provide a guide for the selection of appropriate biosafety levels and microbiological practices, safety equipment, and facility safeguards that can prevent HAZARDS 19
- 20. Evaluation of biologicalhazard exposure Step 1 – Identify the hazards Step 2 – Decide who might be harmed and how Step 3 – Evaluate the risks and decide on – precautions Step 4 – Record your findings and implement them Step 5 – Review your assessment and update if necessary 20
- 21. Hierarchy of Controls Requiresa physical change to the workplace Requires worker to wear something Elimination/Substitution Requires worker or employer to do something Most Effective Least Effective
- 22. Engineering Controls Engineering/Bioengineering controls Vaccines Prophylactic anti-viral medications Ventilation systems Engineered safe needle devices Automated equipment appropriate container and for the disposal of liquid bio hazardous waste.
- 23. 23 Policies and procedures Routinepractices such universal infection control procedures and other safe work procedures Immunization programs Training Sign , biohazard’s labels MSDS IN LAB Administrative controls
- 24. Work Practice Controls Do not eat, drink, apply make-up, handle contact lenses, or smoke in areas with likely exposure to blood or OPIM – specimen collection rooms – testing areas – areas where specimens located Do not store food or beverages in refrigerators, freezers, coolers, shelves, cupboards where specimens are located
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- 26. 26 Prevention and Vigilance isYour Only Cure