“…The oxidation of acetic acid by Acetobacter spp. (Divies & Dupuy, 1969), the breakdown of benzoic acid and its derivatives by moulds or bacteria (Laxa, 1930;Ingram, 1960;Stevenson, 1967), the assimilation of nitrite by yeasts (Wickerham, 1957), the reduction of peroxides by various bacteria (Lilly et al, 1970) and the dissimilation of sorbic acid by certain moulds (Rehm et al, 1963;Marth, 1966) may eventually clear the way for micro-organisms, previously inhibited, to spoil foods preserved by the addition of these preservatives. Another example is the breakdown of phenols by certain bacteria (Kramer & Doetsch, 1950;Ribbons, 1966) which enables the development of microorganisms normally inhibited by the smoking process; in this way contaminants of smoked foods not previously thought to be able to participate may be found in the spoilage association.…”