Microbiological Deterioration of Manufactured Materials

Greathouse, Glenn A.; Wessel, Carl J.; Shirk, Harold G.

doi:10.1146/annurev.mi.05.100151.002001

Cited by 17 publications

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“…The present state of our knowledge of the microbiological deterioration of vulcanized rubber materials must be deemed unsatisfactory, an opinion which is also expressed by Greathouse, Wessel, and Shirk (1951) in their review on microbiological deterioration of manufactured materials. On the one hand, there is a tendency to extend the observations on microbial attack of natural, nonvulcanized rubber also to rubber objects which have been subjected to a vulcanization process.…”

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Microbiological Deterioration of Vulcanized Rubber

Rook¹

1955

Applied Microbiology

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Microbiological Deterioration of Vulcanized Rubber

Rook¹

1955

Applied Microbiology

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“…Even substances generally considered to be highly resistant to decay or to be highly toxic were found to be utilized (GREATHOUSE 1951, ZOBELL 1946. Investigations prior to 1946 concerning the action of microbes on hydrocarbons were summarized by ZOBELL (1946).…”

Section: Utilization Of Pesticides As Carhon and Energy Sources Hmentioning

confidence: 99%

Residue Reviews / Rückstands-Berichte

1963

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All rights, espeeially that of translation into foreign languages, reserved. It is also forbidden to reproduee this book, either whole or in part, by photomedIanical means (photostat, microfilm and/or mieroeard) or by other proeedure without written pennission from Springer-Verlag.© by Springer-Verlag OHG Berlin • Göttingen • Heidelberg 1963Softcover reprint of the hardcover 1st edition 1963 Library of Congress Catalog Card Number 62-18595The use of general descriptive names, trade names, trade marks, ete. in this publication, even if the former are not especially identified, is not to be taken as a sign that such names, as understood by the Trade Marks and MerdIandise Marks Act, may accordingly be used freely by anyone. PrefaceThat residues of pesticides and other "foreign" chemicals in foodsttrlfs are of concern to everyone everywhere is attested by the reception accorded earlier volumes of "Residue Reviews", and by the gratifying enthusiasm, sincerity, and efforts shown by the individuals I have asked to prepare manuscripts. Many manuscripts on residue a;ffairs are in preparation, but the field is so large and the non-polemical interests in it so varied that the editor and the Advisory Board will welcome suggestions for topics considered suitable and timely for review in this international book-series. There can be no serious question that pesticide and food-additive chemicals are essential to adequate food production, manufacture, marketing, and storage, yet without continuing surveillance and intelligent control some of those that persist could at times conceivably endanger the public health.The object of "Residue Reviews" is to provide concise, critical reviews of timely advances, philosophy, and significant areas of accomplished or needed endeavor in the total field of residues of these chemicals in foods, in feeds, and in transformed food products. These reviews are either general or specific, but properly they may lie in the domains of analytical chemistry and its methodology, biochemistry, human and animal medicine, legislation, pharmacology, physiology, regulation, and toxicology; certain affairs in the realm of food technology that are concerned specifically with pesticide and other food-additive problems are also appropriate subject matter. The justification for the preparation of any review for this book-series is that it deals with some aspect of the many real problems arising from the presence of residues of foreign chemicals in foodstuffs.Material for "Residue Reviews" encompasses those matters, in any country, which are involved in allowing pesticide and other plant-protecting chemicals to be used safely in producing, storing, and shipping crops. Added plant or animal pest-control chemicals or their metabolites that may persist into meat and other edible animal products (milk and milk products, eggs, etc.) are also residues and are within this scope. The so-called food additives (suhstances deliberately added to foods for flavor, odor, appearance, etc., as weIl as those inadvertently added durin...

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“…The choice of test organisms should also be considered in the screening of antibiotics for possible use as materials preservatives. Most of the literature is concerned with the possible clinical applications of antibiotics, and thus in initial screening tests those organisms responsible for the deterioration of materials (Greathouse et al, 1951;Greathouse and Wessel, 1954) are usually not considered. Lately, however, more attention has been paid to the evaluation of antibiotics for phytopathology and the prevention of food spoilage, with the result that associated microorganisms have been used in these nonclinical type studies.…”

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“…Those materials which are of chief concern include textiles and cordage, paper, leather, paints, plastics and plasticizers, rubber, waxes, and wood. The organisms responsible for microbiological deterioration, their mode of attack, and effects on materials, have been reviewed (Greathouse et al, 1951;Greathouse aild Wessel, 1954).…”

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