Protection against microbial contamination

Manchester, c. 2003, pp.4, 30 cm, 22/9/03 ELASTOGUARD, EFFECTIVE PROTECTION AGAINST MICROBIAL CONTAMINATION FOR RUBBER COMPONENTS... 

Are foods better if they are organic Of course they are, but not primarily because of nutrition. Their true value comes from what they do for farm workers in lower pesticide exposure, for soils in enrichment and conservation, for water supplies in less fertilizer runoff, for animals in protection against microbial diseases and mad cowdisease, for fish in protection against contamination with organic hydrocarbons, and for other such environmental factors. 

Several factors may influence the success or failure of a preservative to protect a formulation against microbial contamination. These factors include the interaction of the preservative with surfactants, active substances, other components of the vehicle, sorption by the polymeric packaging materials, and product storage temperature. Although hundreds of chemicals can fimction as germicides, only a few substances have made it to the marketplace. The small list is not based as much on a compound s effectiveness as an antimicrobial agent as on the compound s safety and effectiveness in the final product. 

The trade and distribution of food and foodstuffs is immediately endangered by spoilage, and several materials based on CI2 are suitable for the protection of products of plant or animal origin against microbial contamination. Food-borne diseases such as intoxication by Staphylococcus aureus remain a problem in many locations worldwide, and are relevant to adequate shelf-life for food, as well as the benefits of Cl2-products that are effective in the prevention of food or feed damage. 

The final factor to be mentioned is the importance of taking precautions against microbial contamination of enzyme digests, particularly when incubations are of extended duration. Protection can be achieved by the presence of toluene or an antibiotic substance in the reaction mixture, but care should be taken to ensure that these agents do not interfere with analytical measurements. 

Protect the preparation against microbial contamination during storage... 

Ammonium sulfate is frequently used for protein precipitation, due to its high solubility in water, which allows the solvent to reach very high ionic strengths. Usually, protein precipitates produced through salting-out do not denature and the protein activity is easily recovered. Addition of neutral salts can also protect proteins against proteolysis and microbial contamination. 

Preservatives are intended to offer further protection against environmental microbial contaminants. However, as they are relatively non-specific in their reactivity (see section 7), it is difficult to calculate with any certainty what proportion of preservative added to all but the simplest medicine will be available for inactivating such contamination. Laboratory tests have been devised to challenge the product with an artificial bioburden. Such tests should form part of formulation development and stability trials to ensure that suitable activity is likely to remain throughout the life of the product. They are not normally used in routine manufacturing quality control. 

Fruits have an inherent acidity and contain various organic acids that protect against bacterial invasion (Fielding, Cook, and Grandison, 1997). Fruit juices and other fruit products may be easily spoiled as a result of contamination due to high water activity, which allows microbial growth... 

Pasteur also succeeded in rescuing the French beer, wine, and silk industries from crises due to microbial contamination by identifying microorganisms and finding ways of protecting against them. He always emphasized close ties between chemical research and industry to his students, and as dean of Science Faculty at the University of Lille, he instituted night classes for workers and took students on tours of factories. 

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