Effect of temperature and duration of pasteurization exposure on tumor viability in osteosarcoma

Abstract

This study aims to examine the effect of temperature and duration of pasteurization exposure on osteosarcoma tumor tissue degeneration, necrosis, and tumor cell viability. Using osteosarcoma tumor tissue, researchers evaluated degeneration, necrosis, and tumor cell viability following exposure to pasteurization. Hematoxylin-eosin (HE) staining was utilized to assess degeneration and necrosis, whereas CKAP4 immunohistochemical (IHC) staining was utilized to assess cell viability. The Kruskal-Wallis test showed a significant increase in degenerated tumor cells (p = 0.004) with the highest number found in the 60°C temperature group with a 40-minute exposure time, and a significant increase in necrotic tumor cells (p = 0.000) with the highest number found in the 70°C temperature group with a 40-minute exposure time. The 70°C for 40 minutes group had the fewest viable tumor cells (p = 0.000). This study found that the dose of pasteurization exposure had an effect on osteosarcoma cell degeneration, necrosis, and viability. With increasing temperature and duration of pasteurization, tumor cells exhibited increased degeneration and necrosis, as well as decreased viability, with the optimal exposure occurring at 70°C for 40 minutes, which could kill all tumor cells.