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Microbial Control during Hydraulic Fracking Operations
Published in Kenneth Wunch, Marko Stipaničev, Max Frenzel, Microbial Bioinformatics in the Oil and Gas Industry, 2021
Renato De Paula, Irwan Yunus, Conor Pierce
These performance and stability concerns can be addressed by pairing the short-term antimicrobial efficacy of one of these biocides with the long-term bacterial growth control of a preservative. In hydraulic fracturing operations, a preservative is either a highly stable compound not consumed by its mechanism of action, so capable of longer-term efficacy, or a molecule that lacks inherent antimicrobial activity but releases formaldehyde over time through degradation. Some examples of preservatives used in the industry are benzylalkonium chloride, 1-(3-Chloroallyl)-3,5,7-triaza-1-azoniaadamantane chloride (CTAC), dimethyloxazolidine (DMO, and tris(hydroxymethyl)nitromethane (THNM).
Preservatives and Why They Are Useful
Published in Jeanne Moldenhauer, Disinfection and Decontamination, 2018
Preservatives are utilized in a variety of products (e.g., pharmaceutical formulations, cosmetics, and foods) in order to control the microbial bioburden of the product. There are a variety of preservative properties that are commonly desired across product types: the ability to have broad spectrum effectivity against microbial organisms (both Gram-positive and Gram-negative microorganisms and fungi); are chemically stable over the product’s shelf life; they are non-toxic or have low toxicity; they are not adsorbed by the container; are compatible with other additives in the formulation; and should not be affected by changes in pH. When selecting a preservative, it is important to understand how the product is intended to be used (Anonymous, 2017a). Other common considerations when selecting and using preservatives include: ease of use, solubility for liquid products, and cost.
Food, food safety and healthy eating
Published in Stephen Battersby, Clay's Handbook of Environmental Health, 2016
Among the most widely used chemical preservatives are salt, sugar, and acids. The addition of sugar and salt results in a form of dehydration that inhibits the growth of microorganisms by extracting water from the substance of the food, through osmotic action, to create an equilibrium concentration and a reduction in ‘water availability’ (aw). The sugar or salt used for food preservation must be pure and free from contaminants and extraneous matter. For example, sea salt can often contain a range of mineral substances in addition to sodium chloride.
Microencapsulation of propolis by spray drying: A review
Published in Drying Technology, 2022
Kashif Maroof, Ronald F. S. Lee, Lee Fong Siow, Siew Hua Gan
Preservatives are natural or synthetic compounds added to products including food and pharmaceuticals to prevent spoilage that may result from microbial growth or unwanted molecular changes.[88] Compounds of natural origin such as propolis which has antimicrobial and antioxidant properties can be used as natural preservatives. It has been shown that the phenomenon shown by propolis is attributed to the presence of its phenolic compounds; particularly flavonoids.[83] Propolis may be used as an antioxidant, particularly in meat and fish products and may provide protection of the antioxidant properties of fruits and juices[83] during storage.