Microbial Biodeterioration

Sample Text

De achteruitgang in waarde of kwaliteit van materialen door micro-organismen wordt voor de volgende stoffen of goederen behandeld: hout, steen, wol, huiden en vellen, metalen, schilderijen en beeldhouwwerk, tabak, brandstoffen en olien, latex verfstoffen, rubber, kruiden en cosmetica, plastics

Because of the magnificent response to the call for papers for the 7th International Biodeterioration Symposium held at Cambridge, UK, some difficulties have been experienced in the editing of these proceedings. The numbers of papers submitted exceeded expectation and because of this it has been necessary to accommodate those not actually in the proceedings into the International Biodeterioration journal. A small number of papers were not suitable for publication and were therefore eliminated. Many authors disregarded the guidelines laid down for the length of submitted papers. However, every attempt has been made to accommodate the maximum number of contributions in the proceedings. The original selection included those which most nearly conformed to the length requirement. Even so this has meant, in many cases, cutting down the text, eliminating tables and/or illustrations and pruning the reference list. When references have been trimmed a note has been included to the effect that an extended list may be obtained from the author/senior author. Where it was not possible to carry out these procedures without seriously altering the text and the import of the paper they have been included amongst those to be published in the journal International Biodeterioration. The exceptions to the procedures outlined above are the invited review papers which have been presented in full. Happily, the authors have been conscientious in keeping to the guidelines laid down for these contributions.

This open access book offers a comprehensive overview of the role and potential of microorganisms in the degradation and preservation of cultural materials (e.g. stone, metals, graphic documents, textiles, paintings, glass, etc.). Microorganisms are a major cause of deterioration in cultural artefacts, both in the case of outdoor monuments and archaeological finds. This book covers the microorganisms involved in biodeterioration and control methods used to reduce their impact on cultural artefacts. Additionally, the reader will learn more about how microorganisms can be used for the preservation and protection of cultural artefacts through bio-based and eco-friendly materials. New avenues for developing methods and materials for the conservation of cultural artefacts are discussed, together with concrete advances in terms of sustainability, effectiveness and toxicity, making the book essential reading for anyone interested in microbiology and the preservation of cultural heritage.

The research in metal-microbe interactions is reviewed, for researchers and engineers.

Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism. Microbiological sources can be present in foods prior to packaging or on the surfaces of packaging materials. The shelf life and safety of the food will depend on the type and quantity of microorganism, as well as the hurdles to their growth offered by various preservation techniques. This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. The introductory chapter describes in detail the microorganisms and mechanisms of food breakdown intrinsic to various key food types; dairy, meat and fish, fruit, and vegetables. Direct microorganism action will be covered in addition to enzymatic breakdown. The second chapter addresses HACCP, including food safety legislation. Subsequent chapters outline the principal, commercially-used methods of preserving foods. These chapters follow a common structure: theoretical background; flow sheets of operations; food preparation/processing equipment; special features of hygiene; packaging; shelf life; and product safety. Food Biodeterioration and Preservation is directed at food scientists and technologists in industry and academia. Since it covers all the commonly-used methods of food preservation, it will be relevant across the entire food manufacturing industry.

The present volume contains the majority of the papers presented at the Second Pan-American Biodeterioration Society Meeting held at The George Washington University, Washington, D.C., USA, on July 28, 29, 30, and 31, 1988. The sponsors for this symposium included The George Washington University, The Smithsonian Institution, The Virginia Department of Health, The University of Connecticut, The National Institute for Occupational Safety and Health, Atlanta University, Ball State University, the U.S. Naval Research Laboratory, the Agriculture Research Service/U.S. Department of Agriculture, and the University of Georgia. The program was organized by members of the Program and Planning Committee. They invited leading scientists in specific topic areas and accepted contributed papers from individuals and laboratories actively involved in relevant areas of research and study. The participation of established scientists was encouraged. The Society (PABS) undertook to ensure that the program reflected current developments, informed reviews, embryonic and developing areas, and critical assessment for several aspects of the present state of knowledge as it relates to the major sections of the proceedings. Obviously, not all aspects of biodeterioration or biodegradation are represented.