三甲医院肠内营养配制感控探索与实践
Exploration and Practice of Infection Control for Enteral Nutrition Preparation in a Tertiary Hospital
柳沁元 1邹蓓蓓 2周雅 2李婷婷 1王婷睿 1魏筱静3
作者信息
- 1. 扬州大学附属医院 感染管理处,江苏 扬州 225000
- 2. 扬州大学附属医院 临床营养科,江苏 扬州 225000
- 3. 苏州市立医院 病案管理科,江苏 苏州 215000
- 折叠
摘要
肠内营养支持治疗是目前应用广泛的临床营养治疗方式之一,为满足患者的个性化治疗需求,我院于2013年运行江苏省第1个10万级肠内营养配制室.由于肠内营养配制没有统一的感控标准,我院临床营养科与院感处对配制的感控风险、如何实施感控、感控监测等问题讨论探索,从设计、配置到运行、维护,感控全过程渗透.通过对9年来肠内营养配制中的感控问题分析和实践总结,为未来肠内营养配制中的感控工作开展和感控标准建立提供经验和理论依据.
Abstract
Enteral nutrition support therapy is one of widely used clinical nutrition treatment methods currently.Our hospital operated the first 100000 level enteral nutrition preparation room in Jiangsu Province in 2013 to meet the individualized treatment of patients.Due to lack of a unified infection control standard for enteral nutrition preparation,the clinical nutrition department and sensory control department discussed and explored risks of infection control,implementation of infection control,and monitoring of infection control during the preparation process,carried on entire whole process penetration from design,configuration to operation,maintenance,and infection control.By analyzing and summarizing infection control issues in enteral nutrition formulation over the past 9 years,the paper provides experience and theoretical basis for the development of infection control and establishment of infection control standards in future enteral nutrition formulation.
关键词
肠内营养/配制/感控Key words
Enteral nutrition/Preparation/Infection control引用本文复制引用
出版年
2024
NETL
NSTL
万方数据