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Maintaining Proper Temperature Assures
Safe and Wholesome Blood Supply

DID YOU KNOW?

  Only 5 percent of eligible donors across the US donate blood, but the number of
      transfusions nationwide increases by 9 percent every year.

  Blood donors can donate as frequently as every 56 days. Each whole blood donation can
      help as many as three people. One unit is divided into three parts: red blood cells, platelets,
      and plasma

  On average, a hip replacement typically uses one unit of blood, a cardiac bypass 2 units,
      a heart transplant 2 units, and a liver transplant 10 units

  Statistics show that more than 25 percent of Americans will require blood at least once in
      their lifetime

The summer season is normally peak time for blood demand due to increased outdoor activities and on-the-road traffic accidents. Every year this time, public and private blood collection agencies advertise heavily to draw donors to their donation centers. A key problem confronting these organizations is the fact that safe and wholesome blood supply is becoming a precious commodity as less and less people are donating blood while the demand is skyrocketing. To ensure a continuous, safe and wholesome blood supply for medical needs, blood banks and blood centers are using proven temperature management procedures to extend the shelf-life and economic value of blood supply during collection, storage, transportation and re-issuance.
Thanks to technology, vendors of blood collection kits are able to offer products that are room temperature stable, making blood collecting convenient. However, any observed temperature fluctuation outside the room temperature range must be documented as to the possible reason and any action taken to maintain the blood sample or components at room temperature must also be documented. Donor temperature, on the day of blood collection, should not be greater or equal to 99.6°F/37.5°C. A donor with body temperature of 99°F/37.2°C for more than a 10-day period should be evaluated before blood collection is allowed.
After the blood is drawn, the sample storage temperature is to be kept at 33.8 - 42.8°F /
1 - 6°C unless room temperature platelets are to be prepared, in which case the blood should be held at 68 - 75.2°F /20 - 24°C. If the blood must be transported from a donor center to the processing laboratory, it must be placed in temporary storage having sufficient refrigeration capacity to cool the blood continuously toward a 33.8 - 42.8°F /
1 - 6°C range, unless platelets are to be prepared. Temperatures below 68°F/20°C and above 75.2°F/24°C reduce platelet function and survival. Ambient room temperature should be kept above 68°F/20°C.

Commercial blood establishments generally purchase central temperature monitoring system to monitor and record temperatures in blood storage units. However, periodic performance checks comparing calibrated, precision, 3rd party thermometers, such as those manufactured and marketed by DeltaTRAK, Inc., a Pleasanton, California portal environmental test instrument supplier, to system readings should be performed to assure the system is functioning accurately.
For leftover blood contaminated waste materials, the FDA advises that state and local health and safety laws should be followed. All blood contaminated waste should be autoclaved (A minimum of 251°F/121.5°C for 60 minutes by saturated steam at a pressure of 15 atmospheres) or incinerated. The blood organization’s SOP (Standard Operating Procedure) should contain specific language for disposal of contaminated waste.
When it comes to re-issuing blood that has not used and is being returned to the blood bank, there is a need to have written criteria. Historical data indicate that the unit of blood sitting at room temperature usually maintains a temperature of 50°F/10°C for 30 minutes. Previously issued transfusion blood may be redistributed if it is returned to the blood bank within 30 minutes and was kept at room temperature or colder while out of the blood bank's control. All blood banks are having procedures written for shipping blood products showing the type of devices used and the methodology applied for monitoring and reporting blood container temperatures.

     Featured Products     
DeltaTRAK "HotTools" for Food Preparation, Cooking & Holding


Studies show...

  A safely cooked hamburger is cooked to an internal
      temperature of 160 °F (71°C), even though it may look pink
      inside

  Some ground beef patties look done at internal temperatures
      as low as 135 °F (57°C)

  One out of every four hamburgers turns brown before it's
      been cooked to a safe internal temperature

  Only 3 percent of consumers checked hamburgers with a
      food thermometer and more than half of all professional food
      preparers check the "wellness" of cooked hamburgers
      through senses - sight, smell and touch

  The only way to know food has been cooked to a safe internal
      temperature is to use a food thermometer
 
Controlled food preparation, holding and serving temperatures are critical to ensure HACCP-compliance and the prevention of foodborne illness. Disease-causing microorganisms such as bacteria grow very slowly at low temperatures, multiply rapidly in mid-range temperatures, and are killed at high temperatures. It is essential to use a precision temperature measuring tool when cooking meat, poultry, seafood and egg products to prevent undercooking. Cooked perishable foods must be held at proper cold temperatures to inhibit microbial growth.

The most accurate measure of proper food cooking, holding and serving temperature is with a precision temperature measuring device. And today's temperature measurement technologies make checking the temperature of "thin" and/or "exotic" food - like cooked hamburgers or Steak Tartare - a "piece of cake" as the procedure only takes a few seconds.
Example of proper internal cooking temperatures (source: FDA Food Code)
Food Type
Minimum Internal Temp
Minimum Time Held at Internal Temperature Before Serving
Beef Roast (rare) - method #1
130°F/54°C
112 minutes
Beef Roast (rare) - method #2
140°F/60°C
12 minutes
Eggs, Beef and Pork (other than roasts), Fish
145°F/63°C
15 seconds
Ground Beef, Ground Prok and Ground Game Animals
155°F/68°C
15 seconds
Beef Roast (medium), Pork Roast and Ham
145°F/63°C
4 minutes
Poultry and Stuffed Meats
165°F/74°C
15 seconds
DeltaTRAK "HotTools," developed specifically for food safety applications, are excellent for measuring food preparation, holding and serving temperatures:

    
FlashCheck® Digital Pocket Probe Thermometer, Model 11025

  Check core temperature of foods on grills and stovetops within seconds

  Quickly determine food temperature throughout preparation, storage and handing

  Waterproof and can be calibrated in the field
    
FlashCheck® Folding Probe Thermometer, Model 15000

  Patented, quick 6-second response time for checking product core temperature

  Waterproof and can withstand harsh sanitizing chemicals

  Convenient one-hand temperature taking and can be calibrated in the field
    
ThermoTrace® Non-Contact Thermometer with Laser, Model 15030

  Food safety screening tool for hot and cold servings

  Instant, non-contact surface temperature measurement

  Economical and accurate
    
Heat/Cool® Cooking Thermometer, Model 26000

  Read temperature of food cooked inside an oven without opening the door

  Track cooling rate of pre-cooked food to ensure below 41°F/5°C safe cooling
      requirement.

  Can be calibrated in the field
    

Min/Max Waterproof Lollipop Thermometer, Model 11036

  Designed specifically for use inside commercial dishwashers

  Records minimum and maximum temperature readings

  HACCP-compliant and field calibratable
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