Timestrip UK Launch Longer Breach Time & Temperature Indicator For The Pharmaceutical Industry

Timestrip UK Launch Longer Breach Time & Temperature Indicator For The Pharmaceutical Industry

Timestrip UK Ltd have expanded their range to include their latest Timestrip PLUS™ 10° threshold indicator with a 7-day run-out/recording window. This specific indicator is meeting the demand within the pharmaceutical industry and the regulations and compliance that come with transportation and storage. With Timestrip’s latest 10° 7 day offering, they are reaching out further within the Pharmaceutical and Healthcare industry and ensuring their high tech but low cost devices are evolving with the relevant advances in the industries.

Timestrip design and manufacture innovative, irreversible time and temperature indicators for a range of industries from Food to Pharmaceutical. Their Timestrip® PLUS range is predominantly used across the Healthcare, Life sciences and Pharmaceutical arena. Currently, the Timestrip PLUS™ range covers temperature thresholds from -20°C up to 38°C and generally display a run-out window of any temperature breach for 8, 12 or 48 hours.

7DayPhotoCombining time & temperature monitoring patented technology, which involves controlled rate lateral diffusion of liquids through the device membrane once activated. If a breach occurs, the ‘smart’ indicators will visually indicate how long a product has been exposed to higher temperatures.

For a free sample of the new 10° 7 day indicator, or to place an order click here

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21st century blood temperature monitoring – Part 2

21st century blood temperature monitoring – Part 2

Interview with Reuben Isbitsky, founder of Timestrip UK Limited, which has just received FDA clearance for its 10°C Non-reversible Blood Transit Temperature Indicator.

Beyond its primary use as a temperature monitoring device, what from the user’s point of view are the key advantages for users of Timestrip 10°C nonreversible temperature indicators for blood products over other temperature monitoring products?

First and foremost, ease of use. Unlike other temperature monitoring devices, Timestrip 10°C irreversible blood temperature indicator can be stored at ambient temperature. It doesn’t need to be stored in a refrigerator and also doesn’t need to be refrigerated for at least 24 hours prior to use.

Moreover, until the button on the Timestrip 10°C is pressed, the device remains totally inactive. There is no risk of accidental activation because of the heat generated by warm fingers. All parts of Timestrip 10°C can be handled by warm hands without this leading to accidental activation. This naturally translates into significant cost savings over extremely sensitive temperature monitoring devices that need to be discarded when accidentally activated.

Peel,

Squeeze,

Stick.

that's it.

With Timestrip 10°C, there’s no complicated four-minute instructional video with many caveats. All you need to do is take the blood bag out of the cooler, put it down, take the Timestrip, peel off its protective under-layer, press the activation button and stick it on the blood bag. That’s it.

We’ve also built into Timestrip 10°C a fail-safe activation indicator that tells the user that the Timestrip is ready to use and working. This is unique in the market. No other indicator has this feature.

Lastly, we put huge emphasis on ease of readability. With Timestrip 10°C, if there’s a temperature breach, the indicator will turn from white to blue. Thus, if the indicator on the Timestrip has any hints of blue in it, the user knows for a fact that there’s been a temperature breach.

We don’t want there to be any confusion caused by problems of refracted colours from misleadingly coloured components of temperature monitoring devices indicating that a temperature breach has occurred, when in fact none has. This only leads to uncertainty, which at best means more costs to users because of unnecessarily discarded, but otherwise properly functioning monitoring equipment, and at worst viable blood is unnecessarily discarded.

Blood is an extremely precious commodity and no one wants to be using an unreliable temperature monitoring device that leads to throwing away good blood. As one of our users in Europe says: “Blood is life.”

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21st century blood temperature monitoring – Part 1

Interview with Reuben Isbitsky, founder of Timestrip UK Limited, which has just received FDA clearance for its 10°C Nonreversible Blood Transit Temperature Indicator.

 What does FDA clearance of Timestrip 10°C mean for your company?

It’s major milestone. Product-wise, we’ve been deemed and certified as having a medical device that has an accuracy level of ± 0.5°C and is suitable for transporting whole blood. FDA clearance for Timestrip 10°C will allow us to market this product for this specific application.

timestrip_blood_temp_10_portfolioAnd for our business, it marks a very important turning point. We started off as a time indicator company, which evolved into a temperature monitoring business, that is now a high-end medical device and healthcare business.

Moving forward, our business model will be to configure new products for specific and invariably speciality uses. We’re also going to be expanding our range of products for specific uses to enable the safe transportation of the different components of whole blood as well, namely platelets, plasma and frozen blood products. This will go a long way to maximizing the usability of all these components. For instance, even properly transported and stored whole blood only has a shelf life of 35 days, but plasma can be frozen and has many uses.

Lastly, for markets outside the US FDA clearance gives our product enormous credibility. Although FDA clearance cannot be enforced outside the US, in fact for many markets such as Saudi Arabia and India, it is used as an indicator of credibility and for tendering processes is even a prerequisite.

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Restaurants and seafood cold chain monitoring: trust, experience and correct protocols

Maintaining a correct cold chain is essential in managing the supply of seafood products in order to avoid contamination and food poisoning, especially from C Botulism. For restaurants and retailers, who are towards the end of a typical cold chain, ensuring this has occurred prior to delivery is a particular concern. Failure in this area can have dire consequences, both in cost and PR terms, and for consumers, they can be extremely dangerous and in some cases lethal.

tsplus_seafoodIn June for instance, the FDA website published an alert about a Florida-based supplier of tuna products that was obliged to initiate a US-wide product recall due to suspected C Botulism contamination of its product.

The manager of one major London restaurant says that the main ways his establishment monitors the quality of the seafood it orders are visual and olfactory inspection of the product upon receipt and the use of trusted suppliers that have the correct certification. The products are also checked upon receipt with temperature probes.

He says that a contaminated seafood product will “not look right”, that it will look “sweaty” and for fish as opposed to shellfish, that the eyes of fish that have “gone off” will look “dead looking”.

He also says that contaminated fish will have a distinct unpleasant smell and that his rule of thumb is “discard fish that smells fishy”.

He says that the scenario of the refrigerated delivery truck whose engine was switched off for a number of hours prior to delivery needn’t necessarily lead to a fall in the refrigerated ambient temperature within it as long as the truck’s doors haven’t been opened.

He adds that major points of sale of seafood products such as Billingsgate market in south-east London have power points specifically to ensure that the refrigeration units of delivery trucks are kept on, thus ensuring that the seafood products they are carrying are kept at the correct cooled or frozen temperatures.

He does concede though, that for oysters specifically, in his 40 years’ experience as a restaurant professional, statistically all restaurants that offer them will occasionally serve oysters that lead to food poisoning.

Lastly, he says that in his experience restaurants are extremely rigorous in the correct application of good food management principles and most cases of food poisoning from contaminated seafood in fact occur in private residences where there is much less awareness of these principles.

Furthermore, he says that among people who aren’t professionals of the food industry, there is also a poor understanding of food poisoning and in all suspected cases enquiries are always made about what was eaten in the previous 72 hours as invariably the cause of the incident was not what was last consumed.

Across the Channel in France, a similar approach also exists with a specialist Marseille-based seafood restaurant and retailer that has two busy branches and has been operating for over 60 years.

The manager of this business, who deals the most with quality and cold chain monitoring, says for him visual inspection of seafood products upon receipt of new stock is his most useful tool to determine whether an appropriate cold chain has been maintained.

He says fish that is spoiled due to not having been kept at the correct cooled temperature will “not feel right” and “not have the right firmness”. This, he says, occurs even before the product starts to smell bad.

He also knows that fish that is spoiled always have eyes that are not the correct colour, which is another indication that they haven’t been kept at the correct chilled temperature prior to delivery.

Another aspect of how his restaurant ensures the quality of the products they serve is to only use trusted suppliers and not to deal with intermediaries. Because of these strong longstanding relationships, his business benefits from a “no questions asked” returns policy.Timestrip plus food monitoring

He also says experience is also key, pointing to the 60+ years his establishment has been in existence.

However, like his counterpart in the UK, beyond many years’ professional experience and the use of trusted suppliers and mainly visual inspection of seafood products upon receipt, no cold chain monitoring tools are used.

Both also were emphatic about stressing the value of their respective establishment’s reputation and how damaging an outbreak of food poisoning would be. This, they both said, was always one of the main issues at the front of their minds when they managed their seafood products.

However at one of Marseille’s main teaching hospitals, one senior nurse was extremely dubious about how restaurants manage and monitor seafood cold chains. Her many years’ clinical experience was that they often cut corners and few would discard products that might be spoiled, but could not be returned, due to the appropriate cold chain not having been maintained. She also said she thought this extremely worrying situation would occur even if sophisticated temperature indicators were used at all stages of the seafood cold chain.

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