Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-12-02T18:24:09.605Z Has data issue: false hasContentIssue false
  • English
  • Français

The transmission of bacteria and viruses on gummed paper

Published online by Cambridge University Press:  15 May 2009

S. Selwyn
S. Selwyn
Affiliation:
Bacteriology Department, University of Edinburgh
Rights & Permissions [Opens in a new window]

Extract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

The possible risks of infection associated with the practice of licking envelopes, stamps and labels were investigated. Although pathogenic bacteria and viruses were not isolated from sample envelopes obtained from various sources, the gums used in manufacture were found to exert a protective effect against death from desiccation on the bacteria and viruses which had been introduced into them. Staph. aureus and Salm. paratyphi B remained viable for several months in dried films of two out of four gums tested. An echovirus could be recovered from similar films for up to 30 days, and an adenovirus for up to 10 days.

Bacterial multiplication occurred in the gum used for the manufacture of postage stamps. The comparison is drawn between the possible consequences of minimal contamination of this gum and of cans of corned beef in the light of recent studies.

Type
Research Article
Information
Journal of Hygiene , Volume 63 , Issue 3 , September 1965 , pp. 411 - 416
Copyright
Copyright © Cambridge University Press 1965

References

Dernby, K. G. (1921). La concentration optima en ions hydrogene favorisant le développement de certains micro-organismes. Annls Inst. Pasteur, Paris, 35, 277–90.Google Scholar
Dispensatory, (1955). The Dispensatory of the United States of America, pp. 1–5, 25th ed.Philadelphia, Montreal: J. B. Lipincott Co.Google Scholar
Heller, G. (1941). A quantitative study of environmental factors involved in survival and death of bacteria in the desiccated state. J. Bact. 41, 109–26.CrossRefGoogle ScholarPubMed
McCracken, A. W. (1964). A simple modification to Stamp's method of bacterial preservation. Mon. Pull. Minist. Hlth, 23, 17.Google ScholarPubMed
Meers, P. D. & Goode, D. (1965). Salmonella typhi in corned beef. Lancet, i, 426–8.CrossRefGoogle Scholar
Miles, A. A. & Misra, S. S. (1938). The estimation of the bactericidal power of the blood. J. Hyg., Camb., 38, 732–49.Google ScholarPubMed
Naylor, H. B. & Smith, P. A. (1946). Factors affecting the viability of Serratia marcescens during dehydration and storage. J. Bact. 52, 565–73.CrossRefGoogle ScholarPubMed
Porter, J. R. (1946 a). Bacterial Chemistry and Physiology, p. 85. New York: John Wiley and Sons, Inc.Google Scholar
Porter, J. R. (1946 b). Bacterial Chemistry and Physiology, p. 21. New York: John Wiley and Sons, Inc.Google Scholar
Selwyn, S., Maccabe, A. F. & Gould, J. C. (1964). Hospital infection in perspective: the importance of the Gram-negative bacilli. Scott, med. J. 9, 409–17.CrossRefGoogle ScholarPubMed
Stamp, , (Lord) (1947). The preservation of bacteria by drying. J. gen. Microbiol. 1, 251–65.CrossRefGoogle ScholarPubMed
Thimann, K. V. (1963). The Life of bacteria: their Growth, Metabolism and Relationships, p. 168. 2nd ed.New York: The Macmillan Co.Google Scholar
Wilson, G. S. & Miles, A. A. (1964). Topley and Wilson's Principles of Bacteriology and Immunity, p. 750. 5th ed.London: Edward Arnold Ltd.Google Scholar