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Query: UMLS:C0085593 (chills)
 4,268 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

Recent reports on the behaviour of Salmonella at chill temperatures (less than 10 degrees C) raise concerns on the purported safety of refrigerated foods. The propensity for growth of salmonellae within 10-28 days in complex broth (5.9 degrees C) and agar (4.0 degrees C) media is overshadowed by more recent evidence on their capability to proliferate in fresh meats (2.0 degrees C) and shell eggs (4.0 degrees C) within 6 and 10 days, respectively. Such findings, together with the inability of many domestic refrigerators to maintain uniformly cold temperatures, are disquieting. Gaseous mixtures of CO2, N2 and O2 are widely used to extend the shelf life of chilled foods, notably fresh meats. The high levels of CO2 used in modified atmosphere packaging or generated by endogenous microflora in vacuum-packaged foods effectively inhibit the growth of psychrotrophic spoilage bacteria. Current evidence suggests that this industrial practice also arrests the growth of Salmonella but exerts little or no effect on their survival. Enhancement of the bacteriostatic potentials of pH and NaCl as temperature deviates from the optimum for growth to lower values could further contribute to the safety of chilled foods.
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PMID:Psychrotrophy and foodborne Salmonella. 189 38

Intraperitoneal body temperature was monitored from groups of 10 conscious adult male Wistar rats. The daily body temperature rhythm was determined, and an intraperitoneal body temperature dose response relationship was established for prostaglandin E1 (PGE1) delivered into a lateral cerebral ventricle (LCV). Cerebrospinal fluid pressure was measured by direct cannulation of a LCV. Heart rate, arterial and central venous blood pressure, and blood gases were also measured in groups of 10 animals. It was found that there was a daily rhythm in intraperitoneal body temperature that was higher at night than during the day but stable between 0800 and 1600 h. A significant temperature dose (20-2,000 ng)-response relationship was established for administration of PGE1 into the LCV. Cerebrospinal fluid pressure when measured from the LCV increased significantly during the "chill" phase of the PGE1-induced fever. Carotid arterial blood pressure also significantly increased at this time as did central venous pressure, particularly so with vigorous shivering. There was a significant fall in arterial CO2 partial pressure, a slight rise in pH, and no change in arterial O2 partial pressure. These data support the hypothesis that a significant increase in cerebrospinal fluid pressure occurs during the chill phase of a PGE1-induced fever in the conscious rat.
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PMID:Cerebrospinal fluid pressure in conscious rats during prostaglandin E1 fever. 231 23

Previous reviews of the effects of temperature on in vivo photosynthesis have mainly concerned the effects of temperature on light saturated rates. The quantum yield of photosynthesis (phi), as a measure of light limited photosynthesis, has generally been regarded as temperature insensitive. At temperatures close to the minima and maxima at which plants can sustain photosynthetic CO2 assimilation, light may damage the photosynthetic apparatus, an effect termed photoinhibition. A constant feature of photoinhibition is a reduction in phi. In maize, chilling-dependent photoinhibition reduces both phi and the light saturated rate of CO2 assimilation (Asat) and of O2 evolution. Analysis of recovery of CO2 uptake in these leaves suggests that whilst Asat recovers in a few hours, phi may not be fully restored for days. Examination of mature crop canopies shows that only a small proportion of the leaves are likely to become light saturated and then only for part of the day. The relative significance of temperature-induced changes in Asat and phi have also been tested in canopy models of maize crop photosynthesis. These suggest that whilst changes in either parameter will have similar effects on total canopy photosynthesis on the sunniest days of the year, for an average summer's day changes in phi will be of far greater importance. Consideration is therefore given to the factors associated with thylakoid membranes that may determine temperature-induced decreases in phi. Chilling of maize leaves under high light levels reduces the quantum yield of PSII and whole chain electron transport in concert with a decrease in the capacity of isolated thylakoids to bind atrazine, which is indicative of a loss or damage to the QB protein. Besides such classical symptoms of photoinhibition of PSII, chilling also induces the accumulation of a 31 kDa polypeptide in the thylakoids of maize leaves. This polypeptide fractionates with the light-harvesting chlorophyll a/b protein complex (LHCII) and has been tentatively identified as an unprocessed precursor of CP29 since it binds chlorophyll and is immunologically related to CP29. Accumulation of the 31 kDa polypeptide is associated with a modification in the energetics of LHCII, which may result in a decrease in excitation energy from LHCII to PSII and contribute to a decrease in phi. Examination is also made of how stress-induced modifications of interactions between PSII complexes, functioning of the cyt b6/f complex, the permeability of the thylakoid membrane to protons and the activity of the coupling factor may contribute to decreases in phi.
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PMID:Photosynthesis and temperature, with particular reference to effects on quantum yield. 307 64

The literature dealing with the role of glucose in the microbiological changes of meat and certain meat products is reviewed. Discussion is centered on two aspects. First, glucose plays a part in the selection of the dominant spoilage organisms, Pseudomonas fragi, Ps. lundensis, and Ps. fluorescens, on red meat stored aerobically under chill (2-7 degrees C) conditions. It is concluded that the pseudomonads flourish because they convert glucose to the less commonly used substrate, gluconate. The latter serves as an extracellular energy store. With its depletion, the pseudomonads utilize amino acids, thereby producing the characteristic off-odors of spoiled meat. Storage of meat in a modified atmosphere (viz., 20% CO2:80% O2) selects Gram-positive flora (lactobacilli and Brochothrix thermosphacta) which impart a "cheesy odor" through acid production from glucose and volatile fatty acids from amino acids. The first mentioned organisms produce the same off-odors in "acid" meat (pH 5.5) from which oxygen is excluded. So too does the less acid-tolerant Br. thermosphacta in less acid meat (pH greater than 5.8), especially if trace amounts of O2 are present. Such meat may be colonized by Shewanella putrefaciens also, with green discoloration resulting from the release of H2S from amino acids. The addition of glucose and NO2- to, and the exclusion of oxygen from, comminuted meat selects a flora dominated by Lactobacillus spp. and staphylococci such as Staphylococcus carnosus. Second, sulfite, the preservative of British-style sausages, has a sparing action on glucose. As a consequence of its curtailed breakdown there is only a meager acid drift with storage even though a fermentative flora of lactobacilli and Br. thermosphacta is selected. Yeasts also contribute to the microbial association in sausages; members of four of the six commonly occurring genera bind sulfite through acetaldehyde production. Glucose appears to be essential for acetaldehyde synthesis. The role of glucose in spoilage and the conditions which select particular groups of spoilage organisms are considered in the context of chemical probes and/or instrumental methods for routine assessment of the "freshness" of meat and meat products.
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PMID:Glucose, the key substrate in the microbiological changes occurring in meat and certain meat products. 329 13

Measurements of the quantum efficiencies of photosynthetic electron transport through photosystem II (phiPSII) and CO2 assimilation (phiCO2) were made simultaneously on leaves of maize (Zea mays) crops in the United Kingdom during the early growing season, when chilling conditions were experienced. The activities of a range of enzymes involved with scavenging active O2 species and the levels of key antioxidants were also measured. When leaves were exposed to low temperatures during development, the ratio of phiPSII/phiCO2 was elevated, indicating the operation of an alternative sink to CO2 for photosynthetic reducing equivalents. The activities of ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase, glutathione reductase, and superoxide dismutase and the levels of ascorbate and alpha-tocopherol were also elevated during chilling periods. This supports the hypothesis that the relative flux of photosynthetic reducing equivalents to O2 via the Mehler reaction is higher when leaves develop under chilling conditions. Lipoxygenase activity and lipid peroxidation were also increased during low temperatures, suggesting that lipoxygenase-mediated peroxidation of membrane lipids contributes to the oxidative damage occurring in chill-stressed leaves.
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PMID:Relationship between CO2 Assimilation, Photosynthetic Electron Transport, and Active O2 Metabolism in Leaves of Maize in the Field during Periods of Low Temperature 949 Jul 60

The effect of two months of frozen storage at -20 degrees C on the spoilage characteristics and shelf life of thawed and modified atmosphere packed (MAP) cod fillets stored at 2 degrees C was studied. Thawed MAP cod fillets were compared with fresh cod fillets stored in CO2-containing modified atmospheres with and without added oxygen. The shelf life of 11 to 12 days in the fresh MAP cod was extended to more than 20 days in the thawed MAP cod at 2 degrees C. This shelf life extension was most likely due to the inactivation of the spoilage bacterium Photobacterium phosphoreum during frozen storage as reflected both in chemical analyses and sensory evaluation. In contrast to fresh MAP cod fillets no significant production of trimethylamine occurred and almost no amine odor and taste were detected during 20 days of chill storage of thawed MAP cod fillets. The use of frozen fillets as raw material not only provides a more stable product in MAP but also allows much greater flexibility for production and distribution. However, a slightly increased concentration of dimethylamine, a larger drip loss, and detection of weak frozen storage flavor were observed in the thawed MAP cod fillets.
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PMID:Thawed cod fillets spoil less rapidly than unfrozen fillets when stored under modified atmosphere at 2 degrees C. 976 63

The growth of a cocktail of spores from six nonproteolytic Clostridium botulinum type B and E isolates at 5 and 10 degrees C was used to assess the combined effect of NaCl (0.5-4.5% w/v), pH (5.5-6.5) and atmosphere (10% H2:90% N2, 5% CO2:10% H2:85% N2, or 100% CO2) in buffered peptone, yeast, glucose, starch broth with an Eh of approximately -350 mV. Under all atmospheres growth tended to be slower as the concentration of NaCl increased and with NaCl combined with pH levels below 6.0. Of the atmospheres tested, growth occurred at a slower rate and over a narrower range of conditions when C. botulinum was exposed to 100% CO2. This effect was enhanced when the incubation temperature was 5 degrees C. The results indicate that while CO2 decreased C. botulinum growth at chill temperatures, prevention of growth also depended on the NaCl concentration and the pH of the medium.
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PMID:The effect of 100% CO2 on the growth of nonproteolytic Clostridium botulinum at chill temperatures. 1074 73

The effect of prestorage treatments, such as immersion in a sorbate solution (5%, wt/vol), heating (60 degrees C, 1 min), and a combination of the two treatments, and the subsequent storage in air or under modified atmosphere packaging (MAP; 40% CO2, 30% O2, and 30% N2) at chill temperatures (0 +/- 1 degrees C), on Listeria monocytogenes and Salmonella Enteritidis PT4 was studied. The prestorage treatments affected the pathogenic bacteria, and in all cases, there was a decrease in their population, with the sorbate and combination (hot water and sorbate) treatment being most effective. The beneficial effect of the prestorage treatments, which was more pronounced in storage under MAP conditions, suggests an interaction of the treatments with the CO2 of MAP against injured bacterial cells.
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PMID:Effect of prestorage treatmlents and storage conditions on the survival of Salmonella enteritidis PT4 and Listeria monocytogenes on fresh marine and freshwater aquaaculture fish. 1471 74

Genetic improvement of agronomic crops is necessary to cope with chilling stress. To identify the physiological factors responsible for this genotypic difference in chill-induced inhibition of photosynthesis, leaf CO2 assimilation, the electron flux in the chloroplast and the antioxidant metabolism in isolated chloroplasts were examined in two genotypes of cucumber (Cucumis sativus) plants with distinct chilling tolerance. Cucumber plants were exposed to 100 micromol m(-2) s(-1) at 9/7 degrees C (day/night) for 10 d and were then returned to optimal conditions for 2 d. Chilling resulted in more significant reductions in rbcL and rbcS transcripts, ribulose-1,5-bisphosphate carboxylase-oxygenase (Rubisco) content and initial Rubisco activity, leading to higher electron flux to O2 in the chilling-sensitive genotype than in the chilling-tolerant genotype. The chilling-tolerant genotype showed lower H2O2 contents in the chloroplasts by maintaining higher H2O2-scavenging activity in the chloroplasts than in the chilling-sensitive genotype. H2O2 accumulation in chloroplast was negatively correlated with the initial Rubisco activity and photosynthetic rate.
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PMID:Genotypic variation of Rubisco expression, photosynthetic electron flow and antioxidant metabolism in the chloroplasts of chill-exposed cucumber plants. 1632 54

Quantifying below-ground carbon (C) allocation is particularly difficult as methods usually disturb the root-mycorrhizal-soil continuum. We reduced C allocation below ground of loblolly pine trees by: (1) physically girdling trees and (2) physiologically girdling pine trees by chilling the phloem. Chilling reduced cambium temperatures by approximately 18 degrees C. Both methods rapidly reduced soil CO2 efflux, and after approximately 10 days decreased net photosynthesis (P(n)), the latter indicating feedback inhibition. Chilling decreased soil-soluble C, indicating that decreased soil CO2 efflux may have been mediated by a decrease in root C exudation that was rapidly respired by microbes. These effects were only observed in late summer/early autumn when above-ground growth was minimal, and not in the spring when above-ground growth was rapid. All of the effects were rapidly reversed when chilling was ceased. In fertilized plots, both chilling and physical girdling methods reduced soil CO2 efflux by approximately 8%. Physical girdling reduced soil CO2 efflux by 26% in non-fertilized plots. This work demonstrates that phloem chilling provides a non-destructive alternative to reducing the movement of recent photosynthate below the point of chilling to estimate C allocation below ground on large trees.
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PMID:Physiological girdling of pine trees via phloem chilling: proof of concept. 1717 81


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