Prevention of bacterial risk: Pathogen inactivation/detection of bacteria

被引:0
|
作者
Morel, P. [1 ,2 ]
Naegelen, C. [1 ]
Deschaseaux, M. [1 ]
Bardiaux, L. [1 ,2 ]
机构
[1] Etab Francais sang EFS Bourgogne Franche Comte, F-25020 Besancon, France
[2] Univ Franche Comte, UMR 1098, F-25000 Besancon, France
关键词
Bacteria; Transfusion; Bacterial detection; Pathogens inactivation; TRANSFUSION REACTIONS; CONTAMINATION; BLOOD; DETERMINANTS; EFFICACY; SAFETY; ISSUE; ASSAY;
D O I
10.1016/j.tracli.2013.03.006
中图分类号
R5 [内科学];
学科分类号
1002 ; 100201 ;
摘要
Bacterial contamination of blood products remains the most important infectious risk of blood transfusion in 2013. Platelet concentrates (PC) are in cause in the majority of the transfusion reaction due to bacterial contaminations. A lot of prevention methods have been developed over the last 10 years (pre-donation interview, skin decontamination, diversion of the first 30 mL of the donation, leuko-reduction...), they have focused on limiting the contamination of the donations and prevent the bacterial growth in donations and/or in the blood products. These measures were effective and led to significantly reducing the risk of adverse effects associated with bacterial growth. However, every year there are about six accidents (with a high level of imputability) and one death. The reduction of the bacterial risk remains a priority for the French Blood Establishment (EFS). The procedure for skin disinfection is going to be improved in order to further strengthen this crucial step to avoid the contamination of donation. Methods of pathogen inactivation applied to plasma and PC are available in France and their effectiveness is demonstrated on the bacterial risk. Methods for bacterial detection of PC are used in many countries now. Automated culture is the most common. Alternatives are now available in the form of rapid tests able to analyze the PC just before the delivery and avoid false negatives observed with automated culture. Assessments are under way to confirm these benefits in 2013. (C) 2013 Elsevier Masson SAS. All rights reserved.
引用
收藏
页码:109 / 114
页数:6
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