Background: The aim of this study was to compare a new stir method with the conventional refrozen method used to prepare pooled sera.
Methods: We prepared fifteen different pooled sera by using two pooled sera preparation methods. Twenty dispensed sera from each pooled serum were analyzed for glucose, total protein, albumin, aspartate aminotransferase, total bilirubin, triglyceride, blood urea nitrogen, creatinine, sodium, potassium, and chloride concentrations. For stability study, six different pooled sera were stored at room temperature, 4℃, and -70℃ for 3 months and the eleven components were measured for each month.
Results:There was no difference in homogeneity between stir and refrozen pooled sera preparation methods and good stability was observed for -70℃ storage of all measured components.
Conclusions:The stir method might be more useful than refrozen method to prepare pooled sera.

Keywords: Stir, Pooled sera, Quality control