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Biofilm based wound care management

Biofilm based wound care management

This course follows on from schülke sponsored plenary sessions at Wounds UK regional study days in 2018 and features presentations by Kath Vowden and Andrew Sharpe.

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Course overview

This online training programme covers a best practice approach to infection and biofilms in modern wound care and gives particular attention to the appropriate management of diabetic foot ulcers and the effective selection and use of topical antimicrobials. 

The featured presentation of Kath Vowden was recorded at the schülke sponsored plenary session at the Wounds UK Summer Conference on 5th July 2018 at Manchester Conference Centre. The featured presentation of Andrew Sharpe was recorded at the schülke sponsored plenary session at the 19th Annual National Conference of the Diabetic Foot Journal on 4th October 2018 in London Earls Court. 

This course can be accessed at work or at home on a variety of smart devices.

1 hour and 20 minutes of CPD.

Professional Accreditation

  • Learning outcomes

    On completion of this course trainees will:

    1. Gain a greater understanding of the characteristics of biofilm and the issues caused by diabetic foot ulcers and chronic wounds.   

    2. Be aware of and understand the indications of biofilm presence in a wound. 

    3. Gain an understanding of what can lead to biofilm recontamination.

    4.  Gain knowledge of a criteria for selecting suitable antimicrobials and how to use them appropriately.    

  • Course content

    Add members of your team to your course to track their progress over the following modules:

    ‘Managing wound infections in the diabetic foot’

    ‘Infection and biofilm’

    Each module is accompanied by a multiple choice test to assess the trainee’s understanding of the content. When all module tests are completed the trainee will have access to a personalised certificate.

Very useful presentation,make me feel more confident when I am dealing with foot ulcers.

Irena, General Nurse

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