The degradation of preservatives by microorganisms

Abstract

The ability of microorganisms to decompose aromatic compounds, many of them with intrinsic antimicrobial power, has been known from the beginning of the 20th century. The early work arose from the finding that the soil biocides disappeared from the soil and this was traced to their metabolism by soil microorganisms. This finding gave rise to extensive biochemical investigations into the mechanisms of decomposition.

This degradation has been found in preservatives and is well documented as one of the possible reasons for preservative failure. This paper highlights some examples of this phenomenon.