COLD STORAGE 505 
day, thousands of colonies had appeared. After the fourth day none 
developed. This author believes that other investigators on this sub- 
ject have not allowed a sufficiently long contact with the cold. It is 
stated that even one cell on the interior could start a culture. 
Some difference is made with regard to whether the food is kept 
above or below freezing. Below freezing, growth and multiplication 
are probably impossible on account of lack of moisture. Above freezing, 
the moisture is available and multiplication takes place even though it 
is very slow. Just above freezing, it is possible for the putrefaction 
bacteria to grow. These may cause the formation of toxic substances. 
Cold storage is relied upon to save many foods. Some of these are 
produced in greater abundance in one season or are eaten many miles 
from the source of production. Refrigeration has made this possible. 
Mutton preserved by cold storage during shipment from Australia is 
now eaten in England. Beef from Argentina is shipped to many parts 
of the world. Burrows (1914) described a quarter of beef which had 
been kept frozen for eighteen years. Microscopic examination of the 
fibers showed a normal appearance. The meat was consumed with no 
signs of digestive disturbance. Burrows stated that the meat had 
been kept in a chamber in and out of which other beef was passing 
and regarded this as a factor in the preservation of eighteen-year beef. 
The bacteriological features concerned with cold storage have been 
studied by the Bureau of Chemistry of the U. S. Department of Agri- 
culture. Milk stored at freezing temperatures was found to contain 
many millions of bacteria at the end of a month. The chemical char- 
acteristics of the milk also underwent a detectable change. (Penning- 
ton, 1908). 
Wiley (1908) and his colleagues have secured much data with regard 
to the cold storage of eggs. They found that the flavor of the eggs 
began to deteriorate quickly. Certain constituents during continued 
cold storage were found to develop rosette crystals in the yolks. Eggs 
which were stored for a year decreased about 10 per cent in weight. 
With regard to poultry, these investigators found that undrawn poultry 
kept better than the drawn. It was stated that cleaning of the fowl 
should be done carefully or there was danger of serious infection of the 
muscle tissue. 
Pennington has studied the changes which take place in poultry 
during cold storage. Visible changes were found. The cold-stored 
poultry were found to contain appreciable numbers of bacteria in the 
tissue while the tissues of fresh fowls were sterile. In a paper published 
in 1917, Pennington reports the results of chemical, bacteriological 
