Whole blood canned food
A whole blood preserve is obtained from a blood donation in which the donor's blood runs directly and unfiltered from the vein into a glass container (until the beginning of the 1970s) or into a (soft PVC) plastic bag, which comes with it Stabilizers and anticoagulants (e.g. citrate ) is provided. This blood reserve thus contains all the blood components that occur.
Up to 6 hours after the blood donation, the whole blood is called warm blood, up to 72 hours it is considered fresh whole blood or fresh blood. Whole blood can be stored for a maximum of 21 days. If the whole blood is not separated, the platelets are no longer functional after 72 hours at the latest . The activity of coagulation factors V and VIII also drops to 25 percent within 20 days. Whole blood cans are therefore normally always used to manufacture blood products . Nowadays they are only transfused in rare exceptional cases in Germany because it is more effective, less risky and less problematic to separate the blood into its components and (later) to transfuse it.
To maintain clotting activity, the whole blood must be cooled to 1 to 6 degrees Celsius as quickly as possible. However, platelets must first be obtained at 20 to 24 degrees Celsius, because the platelet function deteriorates below this temperature. Of all blood products, canned whole blood has the greatest risk of infection for infectious diseases such as AIDS , hepatitis C or syphilis . In the 1980s in particular, infections from HIV-contaminated blood products occurred worldwide . In Germany, the probability of an HIV infection through blood supplies has been estimated at 1:10 million since 2017.
Individual evidence
- ↑ Risk of HIV infection drops to one in ten million with blood transfusions. In: aerzteblatt.de. October 27, 2017. Retrieved September 23, 2019 .
