Microbial Contamination and Associated Corrosion in Fuels, during Storage, Distribution and Use

2008 ◽  
Vol 38 ◽  
pp. 257-268 ◽  
Author(s):  
Edward C. Hill ◽  
Graham C. Hill

Microbial contamination and growth in distillate fuels has been described for seventy years. The consequences have ranged from fouling of filters and injectors, to engine malfunction and damage, fuel gauge malfunctions and aggravated corrosion of engines, fuel tanks, equipment and facilities. The types of microbes present vary with the differences in fuel composition and differences in storage and use conditions. Anti-microbial strategies have traditionally included prevention by ‘good housekeeping’ and ‘fire-brigade’ applications of biocides when there are operational problems. Since 2002, first the aviation industry and later fuel suppliers and some militaries, have used simple on-site microbiological tests to monitor fuel and fuel systems and use the results to take remedial actions before operational problems occur. This paper will review our latest knowledge of microbially influenced corrosion and of the new anti-microbial strategies which are being successfully implemented to prevent it.

2005 ◽  
Vol 33 (1) ◽  
pp. 29-36 ◽  
Author(s):  
Michelle E. Rauch ◽  
Harold W. Graef ◽  
Sophie M. Rozenzhak ◽  
Sharon E. Jones ◽  
Charles A. Bleckmann ◽  
...  

2019 ◽  
Vol 65 (2) ◽  
pp. 371-380
Author(s):  
Dong Hu ◽  
Jie Zeng ◽  
Shangshu Wu ◽  
Xi Li ◽  
Chengsong Ye ◽  
...  

1968 ◽  
Vol 31 (8) ◽  
pp. 245-250 ◽  
Author(s):  
D. I. Murdock

Extensive repairs are made during the off season in food plants operating on a seasonal basis. Precautions taken to protect equipment during down periods are discussed. Microorganisms causing food poisoning do not grow, but die readily in citrus juices and concentrates. Coliform bacteria are of no apparent public health significance in frozen citrus concentrates, partially concentrated or single strength citrus juices. Lactic acid bacteria, which constitute the most important index of processing sanitation, are held in check by constant sanitation efforts. Soundness of incoming fruit and efficiency of grading are important factors in final product quality. Chlorinated water sprays are used to sanitize fruit handling equipment. A chlorine concentration of 15 ppm was found to be effective in controlling conveyor belt contamination at one plant. The TASTE evaporator (thermal accelerated short time evaporator), now used almost universally in the citrus industry, is not a source of microbial contamination. Data indicate that a loss of diacetyl occurs when it is used for processing. In distributing finished product from processor to consumer, an occasional can may infrequently be exposed to conditions conducive to the development of spoilage. Tests results indicate that for a 6 oz can of frozen concentrated orange juice to swell or burst, 3 or more days are required at room temperature, and 5 or more wk at 40 F. Microbial contamination is controlled in the citrus industry by strict adherence to fruit quality and by maintaining an efficient sanitation program. The diacetyl test is used as a quality control tool to detect microbial activity in processing orange and grapefruit concentrates. Good housekeeping is an important adjunct to sanitation. One company employs a good housekeeping/safety contest as a method of maintaining a safe and neat-appearing plant. The contest has resulted in improved morale of employees, along with better over-all plant sanitation and efficiency.


2018 ◽  
Vol 6 (6) ◽  
Author(s):  
Francisco Bruno Monte Gomes ◽  
Suely Torquato Ribeiro ◽  
Marcus Vinicius Freire Andrade

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