Why is the blood at banks kept cold?

The blood at banks is kept cold for several reasons:

1. Storage Temperature: The ideal temperature for storing blood is between 1-6°C (34-46°F). This range is crucial for preserving the viability of red blood cells and other components in the blood. Blood kept at higher temperatures may deteriorate more rapidly and have a shorter shelf life.

2. Preservation: Cooling blood helps slow down the metabolic processes of the red blood cells, including the breakdown of glucose. This process, known as glycolysis, produces lactic acid as a byproduct, which can accumulate and cause damage to the red blood cells. Keeping the blood cold helps minimize glycolysis and preserves the integrity and functionality of the cells.

3. Prevention of Bacterial Growth: Bacteria and microorganisms thrive at room temperature. Cold storage inhibits their growth and multiplication, minimizing the risk of contamination and reducing the chances of bacterial infections. Pathogens that could potentially be present in the blood can be controlled effectively at lower temperatures.

4. Extended Shelf Life: Keeping blood cold significantly extends its shelf life. Under optimal storage conditions, most whole blood products can be stored for up to 42 days, while red blood cell concentrates can last for up to 49 days. Keeping the blood cold allows blood banks to maintain a supply of safe and viable blood for transfusion purposes.

5. Quality Assurance: Maintaining the appropriate storage temperature is essential for ensuring the quality of blood products. Regular temperature monitoring systems and alarms in blood banks help ensure that the blood is kept within the recommended temperature range, preventing damage and safeguarding patient safety.

Overall, keeping the blood cold at banks is crucial for preserving its quality, preventing spoilage, inhibiting bacterial growth, and ensuring its safe and effective use in transfusions for patients in need.