Survival of Campylobacter Jejuni/Coli in Ground Refrigerated and in Ground Frozen Beef Liver and in Frozen Broiler Carcasses

Survival of 5 strains of Campylobacter jejuni/coli in ground beef liver stored at 4° C and at –20° C was studied. After 6 days of storage at 4° C the beef liver was spoiled, which was indicated by APG log 7.25 and lactobacilli count log 7.0. During this storage Campylobacter counts decreased only slightly. After 12 weeks of storage at –20° C Campylobacter counts decreased by 2–3 logs in frozen ground beef liver. Survival of 4 strains of C. jejuni/coli on frozen broiler carcasses was also studied. Two inoculation levels, 103–104/g and 104–105/g were used. On frozen broiler carcasses Campylobacter counts decreased by 0.5–2.0 logs during 12 weeks at –20° C.     

Fertilizability of cryopreserved zona-free hamster ova

Mature unfertilized ova from superovulated hamsters were freed from all investments and frozen at ?50°C. They were cooled at about 1°C/min to 0°C then at 0.8° to 0.6°C/min to ?50°C. At 0°C, dimethyl sulfoxide was added to a final concentration of 1.25 M. The ova were stored at ?50°C for up to four months. Thawing was performed at 2–4°C/min and followed by several washes with insemination medium. Approximately 90% of the ova were normal in appearance after thawing. The frozen and thawed ova with normal appearance could be penetrated by hamster or human spermatozoa at a rate comparable to unfrozen controls. The ability of hamster ova to tolerate storage at a relatively convenient temperature (?50°C) for long periods (tested for up to four months) makes possible their shipment at low cost to institutions lacking this resource. There they can be used for basic biological studies of sperm–egg interaction or in the clinical assessment of human sperm quality.     

Fate of Escherichia coli O157:H7 in ground beef following high‐pressure processing and freezing

Aims: The purposes of this study were to evaluate the efficacy of high pressure to inactivate Escherichia coli O157:H7 in ground beef at ambient and subzero treatment temperatures and to study the fate of surviving bacteria postprocess and during frozen storage. Methods and Results: Fresh ground beef was inoculated with a five‐strain cocktail of E. coli O157:H7 vacuum‐packaged, pressure‐treated at 400 MPa for 10 min at ?5 or 20°C and stored at ?20 or 4°C for 5–30 days. A 3‐log CFU g^?1 reduction of E. coli O157:H7 in the initial inoculum of 1 × 10⁶ CFU g^?1 was observed immediately after pressure treatment at 20°C. During frozen storage, levels of E. coli O157:H7 declined to <1 × 10² CFU g^?1 after 5 days. The physiological status of the surviving E. coli was affected by high pressure, sensitizing the cells to pH levels 3 and 4, bile salts at 5% and 10% and mild cooking temperatures of 55–65°C. Conclusions: High‐pressure processing (HPP) reduced E. coli O157:H7 in ground beef by 3 log CFU g^?1 and caused substantial sublethal injury resulting in further log reductions of bacteria during frozen storage. Significance and Impact of the Study: HPP treatment of packaged ground beef has potential in the meat industry for postprocess control of pathogens such as E. coli O157:H7 with enhanced safety of the product.     

Comparison of DNA isolation using salting-out procedure and automated isolation (MagNA system)

Isolation of genomic DNA is a key step in genetic analysis. The aim of the study was to evaluate the suitability of isolation of DNA from peripheral blood with manual salting-out procedure and automated MagNA system under specific conditions. The impact of storage conditions, type of material (whole blood or blood cells), and method used for DNA extraction were evaluated in terms of DNA yield, its purity, and integrity. Fresh material, and material stored at 2–8°C for 1–4 weeks and frozen at ?80°C were tested. For fresh samples, salting-out method gives higher yield than MagNA, irrespectively, on material used. Neither the yield of salting-out method nor its purity decreases during the storage of the samples in the fridge (2–8°C) during 4 weeks. Concerning MagNA, storage of blood cells in the fridge decreases the yield of DNA as well as its purity. For frozen samples, for whole blood, MagNA gives better results while for blood cells, salting-out method seems to be better. For fresh samples, salting-out method is the preferred one, and both whole blood and blood cells can be used. For frozen samples, the preferred method depends on the material.     

Studies on Destabilization of Caseinate Complex during Frozen Storage of Milk

Unpasteurized skim milk was storaged in a frozen state at ?7°C or ?20°C for up to several months. There was no increase of non casein and non protein nitrogens, but a slight increase of free tyrosine and a slight decrease of alkaline phosphatase activity were detected when storage period was prolonged. Destabilization occurred solely in caseinate complex, but non micellar casein appeared to be stable.

The contents of calcium and inorganic phosphate in the caseinate complex separated by ultracentrifugation were increased appreciably after frozen storage. The viscosity characteristics of frozen storaged skim milk was also investigated.

Caseinate complex was ultracentrifugally separated from skim milk before and after frozen storage, and then lyophilized. Skim milk itself was also lyophilized before and after frozen storage. Dispersibility was examined on the reconstituted suspension of the lyophilized samples.

The lyophilized sample from frozen storaged milk was much less dispersible than the lyophilized control sample prepared before frozen storage. However, when lyophilized samples were once resolved with reagents such as urea and potassium oxalate and then dialyzed against fresh milk, stable micelle resulted in both samples prepared before and after frozen storage.

Some reduction of dispersibility occurred during lyophilization and subsequent storage in a dried state in the caseinate complex prepared before frozen storage. This reduction was small when skim milk was lyophilized and stored.     

Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in frozen-stored Kashkaval cheese

Proteolytic activity of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus in Kashkaval cheeses of varying aging times, stored at −10 to −12°C for 12 months, was studied. It was established that the proteolysis of Kashkaval cheese induced by the starter culture was significantly delayed by freezing. The noncasein nitrogen (NCN/TN) and nonprotein nitrogen (NPN/TN) as a percentage of total nitrogen increased slightly during frozen storage of Kashkaval. It was found that NCN/TN and NPN/TN values increased to a larger extent in frozen-stored Kashkaval samples with shorter aging time. Enhanced proteolysis was observed during ripening of thawed Kashkaval cheese. There was greater accumulation of noncasein nitrogen in thawed Kashkaval samples compared to the control samples. The enhanced proteolysis during ripening of thawed Kashkaval cheese resulted in larger amounts of high and medium molecular weight peptides and lower amounts of low molecular weight peptides and free amino acids as compared to controls.     

Storage of Wheat FoliagePrior to Enzyme-Linked Immunosorbent Assay for Detection of Wheat Soil-Borne Mosaic Virus

Plant samples, collected at various times during a growing season, are frequently stored prior to evaluating resistance to wheat soil-borne mosaic virus (WSBMV) by enzyme-linked immunosorbent assay (ELISA). Leaves of winter wheat cvs Sage and Vona, showing symptoms of WSBMV infection, were cut in half along the midrib. Each half was either: 1) refrigerated at 4 °C, 2) frozen at ?20 °C, 3) frozen at –70 °C, or 4) desiccated with CaCl₂. Relative virus antigen titres were evaluated for individual leaf halves by ELISA. ELISA absorbance means from desiccated leaf halves were consistently higher than absorbance means from corresponding leaf halves that had been frozen. This distinction suggests that virus antigen decreases during freezing but is retained during chemical desiccation. All 4 methods of storage were found to be suitable for short-term storage prior to qualitative evaluations by ELISA, but chemical desiccation was the superior method for long-term storage and for storage of foliar samples prior to quantitative evaluations by ELISA.     

Myelin basic protein in frozen and unfrozen bovine brain: a study of autolytic changes in situ.

Abstract— Frozen and unfrozen bovine brains were used to determine the extent of in situ degradation of myelin basic protein. The following three parameters were investigated. (1) The time interval between death and sampling of the tissue, (2) the effective temperature of the tissue during this interval, and (3) the effect of freezing and thawing on the subsequent autolysis of myelin basic protein. Polyacrylamide gel electrophoresis was carried out on unfrozen white matter solubilized with phenol-formic acid–water. The resulting electrophoretic pattern showed no qualitative changes in the myelin basic protein after tissue incubation at 4° or 23°C for up to 24 h. When myelin basic protein was extracted, purified and quantitated, there was no apparent decrease within 24 h of incubation at 23°C. However, if the tissue was frozen and thawed prior to incubation, there was a rapid disappearance of myelin basic protein such that only 10% remained after 24 h of incubation. Basic protein extracted from frozen or unfrozen tissue that had undergone autolysis for up to 24 h was found to be encephalitogenic in guinea pigs. Electron microscopy of frozen and thawed material showed separation and fraying of myelin lamellae. It is postulated that the above morphological changes probably render the basic protein readily accessible to proteolytic enzymes.     

Biological activity of Friend spleen focus-forming virus after cold storage

Two stocks of Friend spleen focus-forming virus (SFFV) were prepared, one in saline and the other in Eagle's medium with 2% fetal calf serum, and the effects of different freezing, storage and thawing temperatures were determined for the recovery of infectious virus from each diluent. Once frozen, virus maintained its titer at ?70 and at ?170 °C for up to 13 weeks, while it lost titer at ?13 °C more rapidly if it had been prepared in saline than in medium. However, during the freezing process lower ambient temperatures (?70 and ?170 °C) gave lower virus yields than a higher temperature (?13 °C) did. Similarly, rapid thawing (in a 37 °C water bath) was less efficient than slow thawing (in 4 or 20 °C air) for the recovery of infectious SFFV, This study illustrates the importance, for efficient recovery of leukemogenic activity from stored murine leukemia virus stocks, of the temperature used for freezing or thawing, as well as for storage.     

Effect of freezing and freeze-drying on the viability and storage of Lilium longiflorum L. and Zea mays L. pollen

The freeze-preservation of pollen is dependent on the interaction of several factors such as freezing rate, thawing rate, freeze-drying temperature and duration, storage temperature and environment and rehydration rates. Changes in any of these variables affects the others directly or indirectly.Rapid freezing of pollen at rates of approximately 200 °C/min maintains the highest degree of viable pollen in combination with rapid thawing rates of 218 °C/min. Rapid cooling and slow rewarming resulted in a substantial loss of pollen viability. This might indicate that intracellular ice crystals formed during rapid cooling perhaps grow into larger ice masses during slow rewarming or storage at temperatures above ?50 °C.The germinability of pollen freeze-dried at temperatures below ?50 °C was also prolonged over that of the controls. Germination values for unfrozen pollen stored for 30 days at 0–5 °C averaged 50% for lily and 20% for corn. Freeze-dried pollen stored for 30 days at the same temperature yielded considerably higher viability percentages for both lily and corn pollen. Drying time is an important factor, perhaps indicating that residual moisture is critical. Freeze-dried pollen can be stored at higher temperatures than frozen and control pollen. Freeze-dried material stored for five months at 0–5 °C, upon slow rehydration yielded intact grains which has average germination percentages of 25 for lily and 15 for corn. The same pollen upon rapid rehydration showed rupturing of 20–40% of the cells and practically no germination.     

Effect of abscisic acid on chilling injury of zucchini squash

The endogenous levels of abscisic acid (ABA) in zucchini squash were increased by temperature conditioning at 10°C for 2 days. This temperature conditioning treatment reduced the severity of chilling injury in the squash during subsequent storage at 2.5°C. The ABA levels remained higher in treated squash than in untreated samples throughout the storage. Direct treatments of squash with ABA at 0.5 and 1.0 mM before storage at 2.5°C increased ABA levels in the tissue and were also effective in reducing chilling injury.     

Analysis and Prediction of the Effective Thermal Conductivities of Meats

Published data of the effective thermal conductivities of meats were analyzed in relation to approximate compositions of the meats. On the basis of series heat conduction model, the “intrinsic” thermal conductivity value of meat protein was estimated to be 0.342 [W/m · °C] when unfrozen, and 0.581 [W/m · °C] when frozen. Using these “intrinsic” values and the series heat conduction model, the effective thermal conductivities of meats were reversely predicted from the contents of water and fat. Standard deviations of the published data from the predictions were ± 7.0% for unfrozen meats and ± 15.4% for frozen meats. If heat flow is parallel to the meat grain, published data for frozen meats are higher than the predictions by about 20% as a mean.     

Deterioration of Antarctic Krill Muscle during Freeze Storage

The effects of freezing on the heat-induced gelation, Ca²⁺-ATPase activity and myofibril structure of Antarctic krill muscle were investigated. Muscle from freshly caught krill was immediately stored at-20°C in the presence (to prevent freezing) (glycerol krill) and absence (frozen krill) of glycerol. Several protease inhibitors, monosodium glutamate and Ca²⁺ were individually added to glycerol krill to inhibit endogenous proteolysis. The examinations described above were carried out after about 3-month storage at-20°C. In glycerol krill (unfrozen state), viscoelastic parameters of the heat-induced gels and Ca²⁺-ATPase activities of all the krill samples were similar to those of “surimi” (raw fish meat paste) of Alaska pollack which gave gel of good quality, although the micro structure (Z-lines) of myofibrils was different among the glycerol krill samples. In frozen krill, however, the parameters of the gel were different from those of “surimi”, the ATPase activity was completely lost and disruption of the myofibril structure occurred. Refreezing (-20°C) of glycerol krill after removal of glycerol resulted in a marked decrease in the gelation ability. These results suggest that freezing of krill muscle causes deterioration of the gelation ability.     

The effect of ice formation on the function of smooth muscle tissue stored at −21 or −60 °C

The mechanisms by which single cells are injured during freezing are relatively well understood, but it is likely that additional factors apply to tissues and organs, factors that may be responsible for the poor suecess of attempts to cryopreserve complex multicellular systems. One such factor may be the formation of extracellular ice.

This study was designed to discover whether ice formation as such is detrimental to the contractile recovery of pieces of mammalian smooth muscle after storage at subzero temperatures. Strips of taenia coli muscle were equilibrated with 2.56 M Me₂SO in a buffered solution, cooled at either 0.3 or 2 °C/min to ?21 °C and then held at this temperature in the frozen state. Other muscle strips were bathed in a solution the composition of which mimicked that of the unfrozen phase of the previous solution at ?21 °C; it contained 4.49 M Me₂SO and 1.75 times the normal concentration of salts, and muscles equilibrated with this solution were also cooled at either 0.3 or 2 °C/min to ?21 °C, and then held unfrozen for the same length of time.It was shown that exposure to ?21 °C and the increased concentration of solutes had little effect on the contractile recovery of the muscles, whereas ice formation was damaging. Furthermore, the rate of cooling had a marked effect upon functional recovery in the frozen muscles, and this could be correlated with the known effect of these cooling rates on the pattern of ice formation in the tissue. The effect was also seen in muscles frozen at ?60 °C. Improved buffering increased the functional recovery of all groups, but the effect of ice, and of cooling rate in the presence of ice, was confirmed. These findings may have significant implications for attempts to cryopreserve complex tissues and organs.     

Long-term cryopreservation of dog granulocytes

Granulocytes isolated by counterflow centrifugation elutriation (CCE) from leukapheresed dog blood, frozen in liquid nitrogen at ?196 °C, were studied. The effects of long-term cryopreservation on cell recovery and in vitro function were detertmined. In seven separate experiments, an average of 1.7 × 10⁹ granulocytes were obtained. The white cell differential count was 91% granulocytes and 9% mononuclear cells. There was less than 5% red cells presrent and no platelets. Granulocytes were placed in Hemoflex bags and mixed slowly with equal volumes of sterile ice-cold hyperosmolar cryoprotectant buffer to make a final composition of 5% dimethylsulfoxide (DMS), 6% hydroxyethyl starch (HES), and 4% bovine serum albumin (BSA), pH 7.1. Total volumes of 40 ml were frozen at a cooling rate of 4 °C per minute and stored for periods of 1, 34, 60, 90, and 132 weeks in liquid nitrogen at ?196 °C. Thawing was done at a rate of 190 ° per minute to 10 °C. The recovery of cells was 95%, 105%, 100%, 100%, and 88% respectively. Ethidium bromide exclusion, indicative of viable nuclei, was 91%, 81%, 94%, 89%, and 80% respectively. Virtually all thawed cells ingested opsonized Fluolite particles, but the number ingested was approximately one-half that of prefreeze values. Thawed cells also demonstrated superoxide anion synthesis at rates approximating those in unfrozen granulocytes. These results indicate that dog granulocytes obtained by leukapheresis may be preserved in liquid nitrogen at ?196 °C with high cellular recovery and at least 50% phagocytic function.     

Components Contributing to the Improvement of Meat Taste during Storage

The changes in both taste and taste components of beef, pork, and chicken during storage were examined.

The brothy taste intensity of pork and chicken was significantly stronger after conditioning than before. On the other hand, for beef, there was no significant difference in the brothy taste intensity before or after conditioning. The analysis of major taste components showed that the levels of free amino acids in all meats were higher after conditioning than before. The differences in the levels of free amino acids before versus after conditioning were large in pork and chicken and very small in beef. Oligopeptide levels were lower in beef after conditioning than before, but they were higher in pork and chicken after conditioning than before. These results corresponded to results of the sensory evaluation studies described above, indicating that free amino acids and oligopeptides contributed to the improvement of meat taste during storage.     

Conversion of Anhydride to Thiolactone in Biotin Synthesis

This study was conducted to identify the sourness-suppressing peptides in cooked pork and to clarify the mechanism of sour taste suppression by the peptides. An extract prepared from pork loins vacuum-cooked at 60 °C for 6 hours after conditioning at 4 °C for 20 days was separated into three fractions: under MW 500 (Fraction I), MW 500–1,000 (Fraction II), and over MW 1,000 (Fraction III). The Fraction I content was largest. As judged by sensory evaluation, the addition of Fraction II was capable of suppressing stronger sourness than the other fractions. Fraction II also enhanced umami and saltiness. Three peptides (APPPPAEVHEVV, APPPPAEVHEVVE, and APPPPAEVHEVHEEVH) in Fraction II increased greatly during conditioning. A common peptide, APPPPAEVHEV, in the amino acid sequences of the three peptides suppressed the sour taste. The mechanism of sourness suppression by the peptide was concluded to comprise inhibition of the binding of sour taste substances to the membranes of the tongue.     

Freeze-dried plasma proteins are stable at room temperature for at least 1 year

Thirty human EDTA plasma samples from male and female subjects ranging in age from 24 to 74 years were collected on ice, processed ice cold and stored frozen at ?80 °C, in liquid nitrogen (LN2), or freeze dried and stored at room temperature in a desiccator (FDRT) or freeze dried and stored at ?20 °C for 1 year (FD-20). In a separate experiment, EDTA plasma samples were collected onto ice, processed ice cold and maintained on ice ± protease inhibitors versus incubated at room temperature for up to 96 h. Random and independent sampling by liquid chromatography and tandem mass spectrometry (LC–ESI–MS/MS), as correlated by the MASCOT, OMSSA, X!TANDEM and SEQUEST algorithms, showed that tryptic peptides from complement component 4B (C4B) were rapidly released in plasma at room temperature. Random sampling by LC–ESI–MS/MS showed that peptides from C4B were undetectable on ice, but peptides were cleaved from the mature C4B protein including NGFKSHALQLNNR within as little as 1 h at room temperature. The frequency and intensity of precursors within ± 3 m/z of the C4B peptide NGFKSHALQLNNR was confirmed by automated targeted analysis where the precursors from MS/MS spectra that correlated to the target sequence were analyzed in SQL/R. The C4B preproprotein was processed at the N terminus to release the mature chain that was cleaved on the carboxyl side of the isoprene C2 domain within a polar C terminal sequence of the mature C4B protein, to reveal the thioester reaction site, consistent with LC–ESI–MS/MS and Western blot. Random sampling showed that proteolytic peptides from complement component C4B were rarely observed with long term storage at ? 80 °C in a freezer or in liquid nitrogen (LN2), freeze drying with storage at ? 20 °C (FD-20 °C) or freeze drying and storage at room temperature (FDRT). Plasma samples maintained at room temperature (RT) showed at least 10-fold to 100-fold greater frequency of peptide correlation to C4B and measured peptide intensity compared to samples on ice for up to 72 h or stored at ? 80 °C, LN2, FDRT or FD-20 °C for up to a year.     

Visualization of intracellular ice crystals formed in very rapidly frozen cells at −27 °C

Tumor cells of an ascites sarcoma of rat were primarily frozen very rapidly with the original host ascitic fluid at ?27 °C by the spraying method. Frozen specimens were fractured and replicated at about ?100 °C under vacuum by a special spray-sandwich method for freeze-etching, and the morphological appearance of ice crystals formed in and around the frozen cells were observed by electron microscopy.The cells cooled very rapidly at ?27 °C actually froze intracellularly, and intracellular ice crystals ranged from 0.03 to 0.5 μm in grain size due to the initial freezing rate of the specimens. In the cells having granulous intracellular ice crystals less than 0.05 μm in grain size, cytoplasmic organelles seemed to maintain their original structures.We suggested in our previous report that these tumor cells, frozen very rapidly at temperatures above ?30 °C, survived intracellular freezing as long as they remained translucent, and optically no ice crystals appeared within them, as seen in intact unfrozen cells. It may therefore be concluded that the tumor cells frozen very rapidly at temperatures near ?30 °C actually freeze intracellularly and probably maintain their viability as long as the size of individual intracellular ice-crystals is kept smaller than 0.05 μm, although the exact critical size of innocuous intracellular ice crystals is uncertain.