| Literature DB >> 34134888 |
Hélène Cormier1, Antoine Brangier2, Caroline Lefeuvre3, Marine Asfar2, Cédric Annweiler4, Clément Legeay5.
Abstract
Nosocomial COVID-19 in older patients has a high mortality rate. We describe an outbreak of COVID-19 in a geriatric acute care unit (GACU) in March/April 2020 and the lessons learnt regarding prevention. Thirty-six patients were diagnosed with COVID-19 during that 2-month period, in France's "first wave" of SARS-CoV-2 infections. Thirty (83.3%) were considered nosocomial. Attributable mortality reached 33.3% in these patients. Healthcare workers (HCW) were not spared, with an overall attack rate of 36.8%, but the rate was especially high among nurse assistants (68.2%). Repeated testing, single rooms, hand hygiene, and good use of personal protective equipment are paramount in GACUs to prevent in-hospital COVID-19 outbreaks.Entities:
Keywords: COVID-19; Infection control; Older adults; Sars-CoV-2; outbreak
Mesh:
Year: 2021 PMID: 34134888 PMCID: PMC8139184 DOI: 10.1016/j.maturitas.2021.05.001
Source DB: PubMed Journal: Maturitas ISSN: 0378-5122 Impact factor: 4.342
Experience gained during the first wave of COVID-19 pandemic and lessons learnt from COVID-19 outbreak in a geriatric acute care ward not dedicated to COVID-19.
| Questions to address | Risk assessment | Prevention advices |
| Multiple rooms | Major risk of cross contamination, independent of time spent | Consider closing multiple rooms unless all patients can wear correctly a mask |
| Organization of care | Limiting the risk of super-spreading event through HCW* entering many rooms | Consider dedicating healthcare workers to a limited number of rooms, always the same |
| Undetected COVID-19 case admitted on the ward | High incidence in general population increases the risk of admitting undetected COVID-19 patients without contact and droplet precautions | Consider screening patients upon admission by RT-PCR test, and repeat testing on day 3 and day 7 following admission (RT-PCR or antigenic depending on availability) |
| Healthcare workers | Asymptomatic HCW can contaminate patients and colleagues | Universal masking. Education to hand hygiene with hydroalcoholic products. Regular audit of standard precautions. Consider regular testing of HCW (RT-PCR or antigenic). |
| Patients with dementia | Patients with dementia may walk throughout the ward and interact with other patients. They pose a high risk of getting contaminated and contaminating others | Consider installation of barriers at mid-height of room entrance to allow patients to see movements on the ward without going out of the room. Setting up a dedicated support to allow the patient to individually go out of the room in dedicated premises free from any other patients. We do not advice to sedate these patients |
| Visitors | Asymptomatic HCW can contaminate patients | Virtual visits should be encouraged. Visits should be limited to specific situation with major benefits for the patient. Visitors should be educated to hand hygiene and provided with a surgical mask correctly adjusted |
| Ward cleanliness | SARS-CoV-2 may be transmitted through contaminated fomites | Cleaning of premises should be done twice a day. Circulating devices must be clean between 2 patients. Frequently touched objects (door handle, keyboard, phone, etc.) must be cleaned as often as possible and at least once per hour. |
| Shared premises dedicated to patients’ hygiene | Shared showers, or toilets, often poorly ventilated can facilitate cross-contamination | Access to shared premises should be organized according to a planning to permit sufficient air renewal and cleaning between 2 patients |
| Personal protective equipment | Access to effective PPE can reduce contamination | Universal masking for HCW. Patients are masked when a HCW enters the room. |
| Healthcare workers’ meal | Eating in the same room is a high-risk situation for HCW transmission | Premises dedicated to HCW meals must be large enough to allow enough (> 2 m) social distancing between people. Limit number of people by staggering the length of lunch break. Natural air renewal through window after each meal. |