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Povzetek: Background: This study evaluated the consequences in Europe of the COVID-19 outbreak on pathology laboratories orientated toward the diagnosis of thoracic diseases. Materials and methods: A survey was sent to 71 pathology laboratories from 21 European countries. The questionnaire requested information concerning the organization of biosafety, the clinical and molecular pathology, the biobanking, the workload, the associated research into COVID-19, and the organization of education and training during the COVID- 19 crisis, from 15 March to 31 May 2020, compared with the same period in 2019. Results: Questionnaires were returned from 53/71 (75%) laboratories from 18 European countries. The biosafety procedures were heterogeneous. The workload in clinical and molecular pathology decreased dramatically by 31% (range, 3%-55%) and 26% (range, 7%-62%), respectively. According to the professional category, between 28% and 41% of the staff members were not present in the laboratories but did teleworking. A total of 70% of the laboratories developed virtual meetings for the training of residents and junior pathologists. During the period of study, none of the staff members with confirmed COVID-19 became infected as a result of handling samples. Conclusions: The COVID-19 pandemic has had a strong impact on most of the European pathology laboratories included in this study. Urgent implementation of several changes to the organization of most of these laboratories, notably to better harmonize biosafety procedures, was noted at the onset of the pandemic and maintained in the event of a new wave of infection occurring in Europe.
Ključne besede: covid-19, pathology, safety, lung neoplasms, biosafety, lung cancer
Objavljeno v DiRROS: 18.01.2021; Ogledov: 1328; Prenosov: 664
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Povzetek: Temperature has critical impact on food quality and safety within food supply chain, therefore, food should be kept at the defined storage temperature range. Final consumer should be assured when buying food about actual temperature and thermal history of the selected food product and this is why it should be indicated on the packed or prepacked item. The chromogenic temperature indicator for cold food chain was prepared from suitable active material packed in the properly structured holder. When temperature rises above the defined storage temperature, the active material changes colour and physical state (solid/liquid). Simultaneously, special packaging structure enables irreversible recording of the time exposed to the elevated temperature. The active material was made of thermochromic composite, consisting of dye, developer and solvent. It changes colour at its melting point, being coloured below and discoloured above it. The temperature is called activation temperature of the composite. Its value was adjusted by appropriate solvent and additives used for preparation of the composite, to reach the desired value. The temperature dependent colour change of the composite was determined by colorimetric measurements. The conditions for best observation of the change by naked eye were also examined. The structure of the active material’s holder was analyzed for best displaying of the time spend at high temperature (above the activation temperature). Functioning of the indicator was examined with growth of pathogens as a function of migration of the active material at temperature above the required storage temperature of the food. It was found out that the described chromogenic temperature indicator for cold food chain shows the thermal history of food storage by colour-, phase- and migration changes of the active composite material and consequently would be reliable as indicator in cold food chain to indicate temperature abuse and would disclose potential growth of psychrophilic microorganisms.
Ključne besede: Chromogenic temperature indicator, Food cold chain, Food quality and safety, Temperature control, Thermal history
Objavljeno v DiRROS: 16.12.2014; Ogledov: 6168; Prenosov: 944
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