[Show abstract][Hide abstract] ABSTRACT: Synopsis--Manifestations of SPOILAGE by bacteria, yeasts and fungi are described. TOXIC visible, olfactory and audible effects and changes in texture and taste may be found and susceptible products are reviewed. LIQUIDS, including aqueous solutions and suspensions, syrups, emulsions and creams are particularly at risk. Spoilage of ointments and oils, solid raw materials, powders, tablets and solid COSMETICS also occurs. The involvement of PACKAGING materials and the CONTROL of MICROBIOLOGICAL spoilage is briefly discussed. Microbial spoilage can be caused by bacteria, yeasts or fungi which are all extremely versatile in their metabolic activities. This capacity for variation, whether due to mutation in genetic composition followed by selection or to changes in behaviour unaccompanied by genetic change, allows adaptation to a very broad range of environmental conditions. As a result, all classes of natural organic compounds are susceptible to
Journal of the Society of Cosmetic Chemists 01/1972; 23.
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