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BLOOD PLASMA (IN SLAUGHTERHOUSES). 3. STORABILITY.

[In German. / En allemand.]

Author(s) : STIEBING A., WIRTH F.

Type of article: Article

Summary

THE LOWER THE INITIAL BACTERIAL CONTENT OF THE FRESH PLASMA THE LONGER THE PRODUCT WILL KEEP. APART FROM THE REGULAR CLEANSING OF THE WHOLE BLOOD PRODUCTION SYSTEM THE MOST IMPORTANT AND INDISPENSABLE MEASURE THAT HAS TO BE TAKEN TO PREVENT BACTERIAL GROWTH IS THE COOLING DOWN OF THE BLOOD IMMEDIATELY IT IS OBTAINED. AT 276 K (3 DEG C) THEBACTERIAL COUNT DID NOT INCREASE NOTICEABLY WITHIN 4 DAYS, EVEN WHERE CONTENTS WERE HIGH. AT 280 K (7 DEG C) THE BACTERIAL CONTENT INCREASED CONTINUOUSLY EVEN WHERE THE INITIAL CONTENT WAS LOW AND THE PLASMA WAS SOMETIMES ALREADY SPOILT AFTER ONLY 2.5 DAYS. A RISE IN THE BACTERIAL COUNT COULD BE PREVENTED, EVEN AT 280 K BY ADDING 5% SALT. IT IS THEREFORE SUGGESTED THAT FUTURE LEGISLATION ON THE PRODUCTION OF BLOOD PLASMA SHOULD REQUIRE THAT THE BLOOD BE COOLED AT ONCE TO A TEMPERATURE OF AT LEAST 276 K.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1987-0173
  • Languages: German
  • Source: Fleischwirtschaft - vol. 66 - n. 7
  • Publication date: 1986/07
  • Document available for consultation in the library of the IIR headquarters only.

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