[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.
[Show abstract][Hide abstract] ABSTRACT: Cells of a strain of Pseudomonas cepacia were isolated from an oil-in-water emulsion containing methyl and propyl p-hydroxybenzoates (methylparaben and propylparaben) as preservative additives. This strain demonstrated the ability to destroy these additives, to utilize the propyl ester as sole carbon source, and to hydrolyze the methyl ester. When the isolate was grown on Eugon agar, exposure to the methyl ester killed 99.9% of the inoculum, but the surviving cells grew logarithmically. On the other hand, cells grown on media containing propylparaben were less susceptible when subsequently exposed to emulsions containing methylparaben. These observations demonstrate one mechanism by which microorganisms develop resistance to antimicrobial preservatives.
Applied and Environmental Microbiology 06/1976; 31(5):718-22. · 3.67 Impact Factor
Data provided are for informational purposes only. Although carefully collected, accuracy cannot be guaranteed. The impact factor represents a rough estimation of the journal's impact factor and does not reflect the actual current impact factor. Publisher conditions are provided by RoMEO. Differing provisions from the publisher's actual policy or licence agreement may be applicable.