Red blood cell products: consideration of the discrepant temperature ranges permitted for storage versus transport

被引：56

作者：

Lee, Sally Campbell ^{[1
]}

Shaz, Beth

Arena, Roberto

Sloan, Steven

Fung, Mark

Ramsey, Glenn

机构：

[1] Univ Illinois, Dept Pathol, Chicago, IL 60612 USA

来源：

TRANSFUSION | 2012年 / 52卷 / 01期

关键词：

BACTERIAL-CONTAMINATION; WHOLE-BLOOD; TRANSFUSION; PRESERVATION; COMPONENTS; VIABILITY;

D O I：

10.1111/j.1537-2995.2011.03242.x

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

The focus of this study was to determine if there is significant data to prohibit short-term storage of red blood cells (RBCs; i.e., <24 hr) at 1 to 10 degrees C rather than 1 to 6 degrees C, which occurs not uncommonly when RBCs are stored in a cooler for a patient during surgery. This document will describe the evidence in the literature to date regarding the potential impact of having RBCs temporarily in the 1 to 10 degrees C range versus in the 1 to 6 degrees C range, if any, on key measures of the quality of RBC storage: potassium, adenosine triphosphate, 2,3-diphosphoglycerate, posttransfusion survival, and bacterial contamination.

引用

页码：195 / 200

页数：6

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