Comparison of the rate of bacterial contamination in platelets produced three and five days after the production date by the blood transfusion center of Kermanshah

Rostamian, Mosayeb; Chegeneh Lorestani, Roya; Ghadiri, Keyghobad; Mirzadeh, Maryam; Akya, Alisha; Barfi, Shahram; Almasi, Afshin; Kiani, Atefeh; Zamzam, Mandana; Amiri, Azadeh; Amiri, Zahra

doi:10.22034/mpo.2023.362964.1064

Comparison of the rate of bacterial contamination in platelets produced three and five days after the production date by the blood transfusion center of Kermanshah

Document Type : Original Article

Authors

Mosayeb Rostamian ¹

Roya Chegeneh Lorestani ¹

Keyghobad Ghadiri ¹

Maryam Mirzadeh ²

Alisha Akya ³

Shahram Barfi ²

Afshin Almasi ⁴

Atefeh Kiani ²

Mandana Zamzam ²

Azadeh Amiri ²

Zahra Amiri ²

¹ Infectious Diseases Research Center, Kermanshah University of Medical Sciences

² Kermanshah Blood Transfusion Center

³ Infectious Diseases Research Center, Kermanshah University of Medical Sciences,

⁴ Clinical research development center, Imam Khomeini and Mohammad Kermanshahi and Farabi hospitals, Kermanshah University of Medical Sciences

10.22034/mpo.2023.362964.1064

Abstract

Objective: Due to the process of production and storage of platelets at room temperature, their bacterial contamination is more likely than other blood products, and therefore the storage time of this product is currently proposed to be no more than three days. Platelet shortage is one of the major challenges ahead and increasing platelet storage time can partially compensate for their shortage. Therefore, the aim of the present study was to compare bacterial contamination in platelets three and five days after production. Methods: 376 platelet bags derived from the blood of donors referred to the Kermanshah Blood Transfusion Organization were used. Under sterile conditions, platelet bags were sampled twice (once three days after production and once five days after production). After sampling, the samples were cultured on different microbial culture media under aerobic and anaerobic conditions. Also, in order to compare the quality of platelets produced, platelets were examined by pH, swirling and counting by cell counter. Results: The results showed that no platelet bag was infected with the bacterium (in both three and five days after production) according to the diagnostic methods. Also, no difference was observed between platelet quality in three days and five days after production. Conclusion: The lack of difference between three- and five-day platelets shows that in order to compensate for the shortage of platelets, the produced platelets can be kept in suitable conditions for up to five days (instead of three days).

Keywords

Platelets

Bacterial contamination

Blood transfusion

Microbial culture

Shelf life