Quality Control in Hospital Bone Banking

Zwitser, Eline W; Royen, Barend J. van

doi:10.5772/23178

Cited by 3 publications

(2 citation statements)

References 63 publications

(64 reference statements)

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“…Affective tests are increasingly widespread in marketing research (Aumatell, 2011), especially in the food context (Lyon et al , 2012). The perception of food by consumers, indeed, is closely linked to what they experience of the product in a holistic and unitary way, rather than to a careful evaluation of the individual attributes characterizing the product (Kim et al , 2015).…”

Section: Methodsmentioning

confidence: 99%

“…In order to achieve our objective, an experimental lab study has been developed, based on the affective test of acceptance methodology. As a typology of sensory analysis, acceptance tests have been increasingly used in marketing research (Aumatell, 2011), also including the food setting (Lyon et al , 2012), as they allow to investigate the sensory perception of a product by the consumer, using the human senses as a critical point to the evaluation (Silva and Ferreira, 2017). Notwithstanding their usefulness, to the best of the authors' knowledge, the sensory analysis has been little employed for studying the domain of product certifications despite its possibility of being great in value for comparing product with different labels, including PDO certifications, and displaying similarities and differences among them in consumers' perception (Rodrigues et al , 2018; Mora et al , 2020).…”

Section: Introductionmentioning

confidence: 99%

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PDO labels and food preferences: results from a sensory analysis

Savelli

Bravi

Francioni

et al. 2020

BFJ

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PurposeThe paper aims at investigating whether and how the product designation of origin (PDO) label influences consumers' acceptance, attributes' perception and purchase intention of PDO foods.Design/methodology/approachThe study employs an experimental lab study based on the affective test of acceptance methodology with a nine-point hedonic scale. Three PDO foods are compared with similar non-PDO samples concerning cheese, cured ham and olive oil categories.FindingsThe presence of PDO labels enhances the consumers' acceptance as well as their perception of sensory attributes. A critical role of the brand name as an enhancer of consumer acceptance also emerges, highlighting the relationship between brand-name and PDO label.Research limitations/implicationsThe main limitation is related to the lab study methodology, which employs a small number of participants and occurs far from a “normal” situation of consumption. The acceptance test, moreover, does not provide explanations about motives underlying the differences in consumers' perception and preferences.Practical implicationsPractical implications are suggested for food companies concerning the management of both PDO labels and brand strategies and the product's properties that could improve the sensory perception of consumers and their overall product's acceptance.Originality/valueThe study contributes to the debate on consumer behaviour towards PDO foods by adding evidence about the positive influence of such a certification on individual preferences on the basis of a sensory methodology that has been little employed for studying the domain of product certifications.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

PDO labels and food preferences: results from a sensory analysis

Savelli

Bravi

Francioni

et al. 2020

BFJ

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The effectiveness of bone banking in Central Serbia: audit of the first seven years

Stepanović

Ristić

2014

Cell Tissue Bank

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We analyzed the incidence and predisposing factors for overall discard rate after retrieval of 295 femoral head allografts. The aim of the present study was to evaluate the quality system of institutional bone banking and to ensure that we can provide high standard allografts with low infection rate. Audit of bone banking was conducted on 295 donors and 180 recipients. Of the 295 donated femoral heads 77 were discarded, giving an overall discard rate of 26.1 %. At retrieval, 37 allografts were positive, giving an overall contamination rate of 12.54 %. The organism most commonly identified was Staphylococcus species. Seven (2.37 %) of the 295 allografts failed the blood screening tests. Twelve allografts (4.06 %) were discarded because of suspected damage of the packaging or disuse during surgery. Due to donor death or inability to perform serology retests, 21 (7.11 %) allografts were discarded. In the postoperative survey an infection rate of 2.22 % was found. After 7 years of bone banking, our results show that overall discard rate and allograft related infection rate are in accordance with the international standards. The leading cause of allograft discarding was bacterial contamination influenced by the surgical team. We suggest stringent aseptic allograft handling during harvesting and thawing within highly concentrated antibiotic solution to reduce a possibility of its contamination.

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The quality assessment of the University hospital bone bank in Central Serbia: the second audit after fourteen years

Stepanović

Branko

2021

Cell Tissue Bank

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Quality Control in Hospital Bone Banking

Cited by 3 publications

References 63 publications

PDO labels and food preferences: results from a sensory analysis

PDO labels and food preferences: results from a sensory analysis

The effectiveness of bone banking in Central Serbia: audit of the first seven years

The quality assessment of the University hospital bone bank in Central Serbia: the second audit after fourteen years

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