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Some consumers freeze cantaloupe for later use. Consumers, restaurants, and retailers should check their freezers and throw away recalled fresh or cut cantaloupe that was frozen for later use.
There are two common techniques of cryopreservation: slow freezing and vitrification. Slow freezing helps eliminate the risk of intracellular ice crystals. [16] If ice crystals form in the cells, there can be damage or destruction of genetic material. Vitrification is the process of freezing without the formation of ice crystals. [17]
Controlled-rate and slow freezing, also known as slow programmable freezing (SPF), [18] is a technique where cells are cooled to around -196 °C over the course of several hours. Slow programmable freezing was developed during the early 1970s, and eventually resulted in the first human frozen embryo birth in 1984. Since then, machines that ...
The ultimate objective is to freeze the specimen so rapidly (at 10 4 to 10 6 K per second) that ice crystals are unable to form, or are prevented from growing big enough to cause damage to the specimen's ultrastructure. The formation of samples containing specimens in amorphous ice is the "holy grail" of biological cryomicroscopy. [citation needed]
Additionally, cut cantaloupe and products containing whole recalled cantaloupes should be avoided, including brands like Aldi, Vineyard, and Freshness Guaranteed. You can check the full FDA list ...
When in doubt, throw it out.
Products commonly frozen with IQF technologies are typically smaller pieces of food, and can include berries, fruits and vegetables both diced or sliced, seafood such as shrimp and small fish, meat, poultry, pasta, cheese and grains. [1] Products that have been subjected to IQF are referred to as individually quick frozen.
Consumers shouldn't eat pre-cut cantaloupe if they don't know the source, U.S. health officials said Thursday, as the number of illnesses and recalls tied to a deadly salmonella outbreak grows. At ...