If you want to significantly reduce infection outbreaks in your facility, protect your staff and patients and save time, you have to stop washing your bedpans by hand. Here are the reasons why.
Low temperature: it is impossible to achieve the required water temperature to kill or denature bacteria and microbes contained within human waste (80 °C).
High risk that pathogens will not be rendered harmless
Error-prone procedure: unhygienic setting, time pressure, inattention, human error - a multitude of possible errors can compromise hygiene.
High risk that the bedpan cleaning process itself will not be hygienic
Splashing: staff are more likely to be exposed to hazardous waste, which may remain on skin and clothes, as well as on walls and floors after cleaning bedpans.
High risk of spreading pathogens (contamination)
The result: high risk of infection exposure for staff, patients and visitors
- Urinary tract infections
- Wound infections
- Mortality: 20 % - 50 %
- Watery, bloody diarrhoea
- Pseudomembranous colitis
- Toxic megacolon
- Mortality: 10 % - 40 %
Infection route: transmitted by oral ingestion of the bacteria (spores) through contact. Symptomatic patients excrete large amounts of bacteria in their diarrhoea. This means that spores can be transmitted to other people directly or indirectly, e.g. through contact with the infected patient, the contaminated hands of the nursing staff or indirectly from contaminated surface in the patient’s environment.
- Urinary tract infection
- Wound infections
- Mortality 20 % - 30 %
Cleaning & disinfecting: the combination of ideal water temperature (between 45 to 60°C) and the well positioned and directed wash nozzles provides the best cleaning results with no waste of water. The high disinfection temperature (between 80 to 94°C; always in accordance with international hygiene norms) does the trick: no microbes remain on the care utensil.
Reduces the likelihood of the infection being passed on to a minimum
Automated process: utensils are emptied, cleaned, disinfected and dried automatically. Pre-configured settings and processes run at the push of a button; no further action needed.
Reduces the risks of operator error
Minimal or zero contact: the wash cycle is contained within the vapour-sealed machine, so there is a lower risk of splashing and steam.
Reduces the risk of spreading pathogens (contamination) to almost zero
Time savings: once the machine is loaded and started, staff can leave it to run by itself. That frees up their time for other tasks.
Energy savings: the effective wash mechanism of MEIKO washer-disinfectors maximises cleaning and disinfection whilst minimising water consumption.
Infrared sensor and/or foot switch
To open the doors to the appliance without touching them.
Extendable telescopic rotary jet
To clean care utensils down to every last nook and cranny.
Uses crosschecking sensors to ensure that the required temperatures are reached and maintained.
Dry&Cool (with sterile air)
Facilitates quick and hygienic unloading of the machine.
Total Auto Disinfection
Cleans the system with hot steam that is fed through the water pipes and into the wash chamber.
To ensure that excess steam is channelled into the drain, not into the room.
Colour coding system
To keep it clear which suction lance is for detergent and which one is for rinse aid.
Dosing system for rinse aid and detergent
To ensure optimum dosing of chemical agents automatically.
Adjustable A0 value (60 to 3,000)
To meet all challenges and manage potential outbreaks.
|optional in combination with Dry&Cool
What are the workflows with a MEIKO washer-disinfector?
In the following videos, we show you step by step: how do you handle a bedpan after it has been used by a patient.
In the dirty utility room, all care utensils and other instruments are cleaned and maintained between uses. It therefore plays an important role in preventing infections when planned correctly. The planning process is based around separating the clean and dirty sides of the room.
- Dirty side:
• For used care utensils and instruments
• Contains everything needed for disposal, disinfection and cleaning: washer-disinfector, slop sink, etc.
• Staff wear disposable gloves
- Maintain separation: paths of clean and dirty care utensils must not cross.
- Before entering the clean side: wash and sanitise hands and change protective equipment.
- The clean side:
• For disinfected care utensils and instruments
• Contains everything needed for storage and supply: shelves, cupboards, etc.
• Staff work with clean hands or clean gloves
For automatic emptying, cleaning, disinfecting and drying care utensils
- Close to the entrance to keep routes short
For hygienically storing cleaned care utensils
- Close to the washer-disinfector to make unloading the care utensils easier
For hand hygiene
- Close to the door (for use when leaving the room) or close to the washer-disinfector (following contact with used care utensils)
- With dispenser for hand sanitiser, soap, protective gloves, paper towels
- With wastepaper bin for paper towels, etc.
To provide storage for ward equipment and stocks
For disposing of wastewater (from cleaning the floor, etc.)
- With splash guard for reliable protection
- With rim flushing (optional)
- With tap (for water, e.g., to fill cleaning buckets)
- With lockable base cabinet (for chemical canisters or similar)