Purpose: The number of whole blood donations in Hungary is between 480 -520.000. The virological screening performed in 28 authorized blood banks. The quality control of HIV screening (twice/year) has been carried out routinely for more than 9 yean. Applied this experiences, the qualify control system was escalated for the HBsAg and HCV screening in 1996 as wen to improve the safety of blood and blood products. Methods: Eleven coded, frozen serum samples were sent to each (every) blood banks, together with written instructions. The beat Inactivation of HIV reactive samples for 30 min, 56° C, HCV and HBsAg reactive sample for 10 hours at 60°C was performed. The sample dilution with mixed aati-HBsAg, HBsAb, HCV and HIV negative sernm was done. HIV dilution steps: 1:10 to 1:2000, HBsAgditution steps: 1:8000 to 1256.000, HCV dilution steps: 1:2000 to 1:60.000. Some of them was directly dilated to rech the cut off value. The Blood Banks were asked to repeat the investigation the next day and not only to give the measured O.D. values, but to write their decision about submitting the serum for further investigation to the Confirmatory Laboratory. Results: According to a (the) computer assisted evaluation the results were satisfactory in the case of the HTV screening, where the quality control have been routinely done since years. The results in the case of the HCV screening (same system used in all blood banks) were not also acceptable. Different screening methods are used for the HBsAg investiga-tions. The borderline sensitivity was found vary with the different system. Conclusions: The well organized quality control system done blodd banks is the essential part of the blood safety. The training and retraining of the staff together with the precautions and with the routinely performed quality assurance system can decrease to the minimum the possibility of the virus infections trough the blood donations.
|Number of pages||1|
|Journal||Infusionstherapie und Transfusionsmedizin|
|Publication status||Published - dec. 1 1997|
ASJC Scopus subject areas
- Food Science