Scanning and transmission electron microscopy of Schistosoma japonicum egg shell.
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Evaluation of numerous procedures for collection and preparation of Schistosoma mansoni for scanning (SEM) and transmission microscopy (TEM) revealed that some commonly used methods result in introduction of osmotic or mechanical damage. Modification and selection of appropriate procedures allowed elimination of these artifacts. Not eliminated by these procedures, however, were several kinds of spheres and blebs that were either external to the apical plasma membrane of the tegument or budding from it. After careful examination of all procedures, we concluded that these spheres appear to some extent on all schistosomes prepared for either SEM or TEM and may represent either a normal component of the schistosome surface, a constant host contaminant, or an artifact not eliminated by any of the multiple modifications of technique examined.
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The relevant literature on EM preparation techniques for muscle is reviewed. The currently available methodologies are presented and critically discussed from the point of view of the biologist and the food scientist. Those SEM and TEM procedures which have proved to be most useful in the present state of the art of specimen preparation for EM are summarized. Some of the more recently available staining and fracturing procedures for muscle, as well as specimen preparation procedures for intermicroscopic (LM, SEM, TEM) correlation are stressed. It is proposed that the normal ultrastructural appearance of muscle should serve as a baseline for the ultrastructural examination of meat.
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