Oils, microbial spoilage

Fig. 18.1 Section (xl. 5) tinough an inadequately preserved olive oil, oil-in-water, emulsion in an advanced state of microbial spoilage showing ... 

Oral liquid and semisolid formulations containing water as part of the vehicle may be prone to microbial spoilage in the absence of a preservative. In the case of pharmaceutical creams, these are usually oil-in-water emulsions stabilized using a surfactant. Phenolic preservatives, e.g., parabens esters, are inactivated in the presence of nonionic surfactants, and this detrimental interaction can have serious consequences for preservation of the product (20). 

Fig. 16.1 Section (xl.5) through an inadequately preserved olive oil, oil-in-water, emulsion in an advanced state of microbial spoilage showing A, discoloured, oil-depleted, aqueous phase B, oil globule-rich creamed layer C, coalesced oil layer from cracked emulsion D, fungal mycelian growth on surface. Also present are a foul taste and evil smell ...

Tzortzakis NG (2009) Impact of cinnamon oil-enrichment on microbial spoilage of fresh produce. Innov Food Sci Emeig 10 97-102... 

Food preservatives prevent spoilage of food due to microbial growth. The most commonly used preservatives include table salt, sugar, vegetable oils and sodium benzoate, CeHgCOONa. Sodium benzoate is used in limited quantities and is metabolised in the body. Salts of sorbic acid and propanoic acid are also used as preservatives. 

Other common forms of spoilage in mayonnaise are a result of oxidative degradation of various components, especially vegetable oil and egg lipids. Microbial... 

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