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The distinctive trend in the quest for environmentally‐friendly wood preservatives and coatings towards water‐based formulations represents a challenge to the manufacturer and the raw material supplier alike to ensure that they offer the in‐use performance equivalent to that of solvent‐borne formulations. Explains that, in addition to the common need for fungicidal and algicidal protection of the dry film, the requirements for biocidal protection of water‐borne products are different from those of solvent‐based formulations in one key respect, the need for in‐can or wet‐state protection. Details the effects that micro‐organisms can produce in and on inadequately protected coatings and the physical and biological measures that can be undertaken to remedy and prevent such effects. Compares the necessary properties of biocides for wet‐state and dry‐film protection, and gives an appraisal of several biocide types.

In Nigeria, soymilk and fried soy‐cheese are common street‐vended foods sold in market places, motor‐parks, streets and schools. Many processors of these soy‐foods are women using the soy‐food business to generate income in supporting their families. They have little or no knowledge about good manufacturing practices and good hygiene practices. Careless exposure of prepared foods to environmental contamination is quiet noticeable. The purpose of this paper is to assess microbial hazards and critical control points (CCPs) in the processing of locally processed fried soy‐cheese from different areas in Oyo State, South‐West Nigeria.

Soy‐cheese processors were visited. Samples of water used for processing, fermented maize liquor used as coagulant and fried soy‐cheese were collected for microbial analysis. CCPs were analyzed.

Higher microbial load was recorded in the coagulant samples (≤10⁶ Cfu/ml) and in the fried soy‐cheese displayed for sale (≤10³ Cfu/ml). Pathogenic micro‐organisms: Staphylococcus aureus, Bacillus cereus and Escherichia coli were characterized from the collected samples. Coliforms were present in samples collected.

The paper shows that these processors need to be trained in food safety practices to reduce health risks associated with consumption of these locally processed foods.

OVER the past two years, ten vessels on intercontinental routes have been examined and found to have suffered varying degrees of microbiological deterioration of the main engine lubricating oil. In one case, the emulsification of the oil had caused severe corrosion, necessitating a crankshaft regrind. In several cases the oil was unsuitable for further use and had to be discarded. The paper briefly outlines the mechanism of oil degradation by micro‐organisms and reports practical experience of the types and origin of organisms found in affected ships and the appearance of the oil and bearing surfaces suffering this form of attack. Practical recommendations are given for identification of the problem at the early stages and tested methods used to eliminate the bacterial infection are discussed.

In the good old days, before civilisation and artificial eating habits caught up with mankind, the majority of people in the world got all the Vitamin B and protein their bodies needed through micro‐organic foods. Before the discovery of tea and coffee as beverages, European man drank beer and ale, and the people of Africa, Asia and Australasia drank palm wines. These drinks were prepared by the use of micro‐organisms or fermentation, and supplied large quantities of high‐grade protein and Vitamin B, so essential for health and growth. With the discovery of food yeast and the proposed manufacture of this remarkable food in the British Colonies, the modern diet is going to be revolutionised. The manufacture of bakers' yeast is a simple process and has been known to man for hundreds of years. Into a certain weight of yeast is. introduced a solution of sugars, nitrogen and phosphates and this is allowed to multiply and grow until it has increased its weight fourfold. During this time air is pumped into the solution so the micro‐organisms can breathe, and at the end of nine hours the yeast in the vat is separated from the bulk of the used food solution, washed and pressed ready for use. Yeast has become in recent years increasingly popular as a food, and research workers, knowing the value of yeast in the diet to correct deficiencies, have not been idle in this field. For many years Dr. A. G. Thaysen, Ph.D., M.Sc., has been conducting experiments with yeast, and now, under the auspices of the Colonial Products Research Council, the Department of Scientific and Industrial Research is setting up a Micro‐biological Research Laboratory to carry out further experiments. As a result of visits to the West Indies by Sir R. Robinson and Professor Simonsen, it has been decided that this laboratory should be built in St. Clair, Port of Spain, where Dr. Thaysen will conduct experiments for an initial period of three years. Dr. Thaysen is of Danish origin, a naturalised British subject. He went to England early in 1914 to work at the Lister Institute on micro‐organisms, and when World War I. broke out the Admiralty secured his services for special war work. After the war he continued his research work with the Admiralty, and in 1936 his laboratory was transferred to the Department of Scientific and Industrial Research. Recently the Colonial Products Research Council, by arrangement with the Department of Scientific and Industrial Research, secured Dr. Thaysen's services for the study of food yeast in the West Indies. Whereas bakers' yeast will only increase fourfold in nine hours, it has been possible to increase the weight of food yeast 64‐fold in the same time, and this yeast shows the same behaviour in its life cycle as is characteristic of all free living bacteria. The aim of these experiments is the manufacture of food yeast on an industrial scale, and some years ago a small pilot plant was started at Teddington, England, where some 100 to 150 lb. of food yeast could be produced weekly. With the experience gained at this plant, the Colonial Office has set up a commercial scale plant in Jamaica with funds provided under the Colonial Development and Welfare Act. Jamaica was chosen for the site of this first pilot plant in the West Indies because the West Indies Sugar Company had the available accommodation, surplus power and technical staff to manufacture food yeast economically, and also had adequate supplies of molasses, sugar and cane juice close at hand. A similar plant is under construction in India. In planning for a wide scale manufacture of food yeast it is necessary to select localities where there is an abundant and cheap supply of the necessary sugars or other carbohydrates. The West Indies and India, for instance, can supply molasses; Africa, maize and other grains; the Middle East, citrus fruit and carob beans; and Canada, Newfoundland and the United States, waste sulphite liquor from the manufacture of paper. Food yeast, as produced in the pilot plant, is a light, straw‐coloured flaky powder with a pleasant nutty or meaty flavour. It has a protein content of between 40 and 45 per cent., contains some 2 per cent. of phosphorus, a balanced proportion of Vitamin B, riboflavin and nicotinic acid, and is superior to liver and the various yeast extracts at present on the market. One ton of food yeast can be produced from 1·7 tons of sugar products or other carbohydrates. Food yeast has been fed successfully to livestock with remarkable results, and for human consumption it can be incorporated into flour for bread and biscuits and used for flavouring soups and stews. To quote Dr. Thaysen : “ It is essential to produce food yeast at the lowest possible price if it is to serve its primary purpose of supplying those sections of humanity who are least blessed with worldly riches with a wholesome and abundant protein and Vitamin B food.” In other words, it can well be seen that the discovery of food yeast is going to be one of the greatest contributions science has made in our own time, the atomic bomb notwithstanding, and with so many people in the world at the moment suffering from years of malnutrition in varying degrees, food yeast is going to be one of the Allied Nations' greatest contributions to the rehabilitation of the world and the immediate need to feed Europe, after years of war, can be faced confidently now that Jamaica is producing it in sufficient quantity.

Introduction Micro‐organisms can play a significant role regarding corrosion in aqueous systems. They set up microscopic corrosion cells causing a break‐up of protective films and produce noxious and corrosive gases. Sulphuric acid is generated by certain of the bacteria and this corrodes far more quickly than the normal oxidation process. Organic detritus and slime is produced which not only interferes with the efficiency and free circulation of the system but also acts as a food supply, ensuring the continued growth of bacteria, algae and fungi.

Discusses the factors which affect how quickly Legionella bacteria grow: water throughput, water temperature, and chemical water treatments. Examines management criteria for control of these factors – training, water quality testing, record keeping and maintenance – as well as inspection procedures for cooling systems. Concludes that control of microbiological water quality depends on knowledge of building and systems as well as clear procedures and records.

Seeks to answer the question “whose interests are being served by the laws of purporting to regulate genetically modified organisms?“ Considers the interests of the seed/chemical multinational companies, trade and investment for the countries in which these companies operate and the innovation of science and technology. Covers the European interests with regards to the single internal market and the conflict this can cause between economic and environmental/health interests. Looks at the issues from the US perspective and world trade. Continues by covering nature and the environment followed by health and safety and the rights of consumers. Assesses the regulations of the European community in order to find what protection is available.

Micro‐organisms have an important part to play in the natural cycle of breakdown and re‐use of materials. They form a well‐organised body of specialists that can break down many materials under a wide range of conditions. Unfortunately they go to work on the materials of their choice in things made and used by man. The author mentions some practical corrosion and deterioration problems, and stresses the need for adequate testing of industrial products for mould‐resistance.

Discusses a research project carried out by Nestlé in Lausanne to identify health‐beneficial bacteria within its collection. Shows how an exploratory research project can lead to product innovation and new product launches.

Studies the effects of exposure to light of the laser diode Melles Griot (λ = 670nm), He‐Ne laser (λ = 632.8nm) and argon laser (λ = 514nm) on selected soil micro‐organisms, fungi that destroy old manuscripts, pictures, stone, etc. and on humification and mineralization of soil samples. Also studies exposure effects on seed growth and biomass production of a few species of cultivated plants and on Chlorella cells and animal spermatozoa. Finds significant changes in comparison to control material (including results of the preliminary measurement of bio‐photon emission). Suggests a fruitful direction for studies on the synergistic effects of Se, laser and white light, as well as on the optimal level of exposure of living material to laser light. Concludes that the data obtained seem to be useful both for land reclamation and for the protection of the indoor environment against toxicogenic moulds and bacteria.