Browse 8,655 peer-reviewed studies on electromagnetic field health effects from 4 research libraries.
Showing 57 studies (Microorganisms) from Glaser RF/Microwave Archive
H.F. Huang, R.A. Yates · 1980
This 1980 study describes using radio-frequency energy combined with hot air to dry fungal material, creating a textured food product. The research focused on food processing applications, not health effects. The dried fungal material could be rehydrated to more than twice its original dry weight.
R.P. Blakemore, R.B. Frankel, A.J. Kalmijn · 1978
Scientists discovered that magnetotactic bacteria contain chains of magnetite crystals that function as internal compasses, allowing them to navigate using Earth's magnetic field. Using Mössbauer spectroscopy, researchers found approximately 25 magnetite particles arranged in chains within each bacterial cell. This groundbreaking study revealed how living organisms can naturally sense and respond to magnetic fields for navigation.
C. Tamburello, L. Dardanoni · 1978
Researchers exposed Candida albicans yeast cells to 72-74 GHz microwave radiation, comparing continuous waves to square-modulated signals. They found that modulated microwaves reduced the number of viable cells more than continuous waves at the same power level. This suggests that how microwave energy is delivered (pulsed vs. continuous) affects biological impact.
J. C. Corelli, R. J. Gutmann, S. Kohazi, J. Levy · 1977
Researchers exposed E. coli bacteria to microwave radiation at frequencies between 2.6-4.0 GHz for 10-12 hours at power levels of 20 mW/cm². They found no effects on the bacteria's ability to form colonies or changes in their molecular structure. This suggests these particular microwave frequencies at this power level don't damage this strain of bacteria.
A. W. Friend, E. D. Finch, H. P. Schwan · 1975
Researchers exposed giant amoebas to alternating electric fields ranging from 1 Hz to 10 MHz and observed the cells changing shape, elongating either perpendicular or parallel to the field direction. The type of shape change depended on the frequency used, suggesting that even simple electric fields can physically alter living cells.
Jacqueline Segall, Robert Tjian, Janice Pero, Richard Losick · 1974
This 1974 study examined how the antibiotic chloramphenicol affects RNA polymerase activity in sporulating Bacillus subtilis bacteria. Researchers found that chloramphenicol rapidly restored the bacteria's ability to transcribe DNA, suggesting the presence of a natural inhibitor that becomes unstable when the drug is applied.
Mattern IE, Roberti B · 1974
This 1974 study used radiation-sensitive bacterial mutants (E. coli and Salmonella) to test whether 3 GHz microwaves could damage DNA, similar to how these bacteria detect chemical carcinogens. The researchers examined survival rates and mutation induction in bacteria exposed to microwave radiation.
D. Michael Bitz, Malcolm L. Sargent · 1974
Researchers exposed Neurospora crassa (bread mold) to low-strength magnetic fields of 6.36 and 32.25 gauss using continuous, pulsed, and cycling exposure patterns. The study found no significant effects on the organism's circadian rhythm or growth rate. This represents early research into whether magnetic fields can disrupt biological timing mechanisms.
G. A. CORKER, S. A. SHARPE · 1974
Scientists studied how microwave radiation affects the electron activity in photosynthetic bacteria called Rhodospirillum rubrum. They found that microwave exposure altered the bacteria's electron transport processes, which are crucial for converting light energy into chemical energy. The research demonstrates that even microorganisms can be affected by microwave electromagnetic fields.
C. M. B. Walker, K. G. McWhirter, W. A. G. Voss · 1974
Researchers exposed E. coli bacteria and T4 bacteriophages to 2450 MHz microwave radiation pulsed at 8 kHz, at power levels between 1-10 mW/cm². The study found no statistically significant effect on viral infection rates, suggesting this specific pattern of microwave exposure did not disrupt basic biological processes in these microorganisms.
P. E. Hamrick, B. T. Butler · 1973
Researchers exposed bacteria (E. coli and Pseudomonas) to 2450 MHz microwave radiation at 60 mW/cm² for 12 hours to study effects on growth. They found no impact on bacterial reproduction rates beyond what could be explained by temperature changes. This suggests microwave radiation at this frequency may not directly disrupt cellular processes in these microorganisms.
R. L. Vilenskaya et al. · 1972
Soviet researchers in 1972 exposed E. coli bacteria to millimeter-wave electromagnetic radiation at non-thermal levels and found it could trigger the production of colicins (natural antibiotics that bacteria make). The effect depended on the specific wavelength used, exposure time, and temperature of the bacteria.
P. C. B. Roberts · 1972
Researchers exposed baker's yeast cells to 2450 MHz microwave radiation (the same frequency as microwave ovens) and found the microwaves killed the cells even when temperatures were kept below lethal levels. The study used a special cooling system to separate thermal heating effects from potential non-thermal microwave effects, suggesting microwaves can damage living cells through mechanisms beyond simple heating.
Theodore L. Jahn, Eugene C. Bovee · 1971
This 1971 research examined how various environmental factors, including electromagnetic radiation like infrared and ultraviolet rays, affected the movement and behavior of amoebas. The study investigated how these single-celled organisms responded to different types of physical stresses, including electrical stimulation and radiation exposure. This early work helped establish how electromagnetic fields can influence basic cellular functions at the most fundamental level of life.
Friend AW · 1970
This 1970 technical report examined how alternating current (AC) electric fields and electrical pulses affected the giant amoeba Chaos choas, a single-celled organism. The research represents early scientific investigation into whether electrical fields could produce measurable biological effects in living cells. This work contributed to the foundational understanding of how electromagnetic fields interact with biological systems.
A. M. Roberts · 1970
Scientists studied how single-celled organisms called Paramecium respond to static electric and magnetic fields. They found that electric fields can control the movement and orientation of these microorganisms, while magnetic fields under 1000 oersted appear unlikely to influence their behavior. High electric field strengths caused the organisms to contract and eventually burst due to heating effects.
M. A. K. Hamid, W. M. Boerner, S. C. Tong · 1970
Researchers in 1970 exposed polluted potato-waste water to microwave radiation to test sterilization effects. They found that microwaves appeared to stimulate growth of oxygen-demanding aerobic bacteria while reducing photosynthetic bacteria populations. These preliminary findings suggested microwaves have selective effects on different bacterial types.
RAYMOND A. MADSON et al. · 1970
This 1971 technical report examined how microwave radiation affects bacteria in frozen foods. The research explored whether microwave energy could kill or modify bacterial populations during food processing, representing early investigation into microwave technology's biological effects on microorganisms.
Christopher S. Cox, Harold Klapper · 1970
This 1970 technical report examined the molecular structure of water within E. coli bacteria cells. The research focused on understanding how water molecules organize and behave inside bacterial systems. While not directly studying electromagnetic fields, this foundational work helps explain how EMF exposure might disrupt cellular water structure and biological processes.
J. Bilbrough · 1969
This 1969 study examined using microwave radiation to sterilize food packaging materials by killing mold spores inside wrapping. The research focused on equipment design features to prevent radiation leakage during the sterilization process. This represents early industrial application of microwave technology for food safety purposes.
S. J. WEBB, A. D. BOOTH · 1969
This 1969 study by Webb investigated how microorganisms, including E. coli bacteria, absorb microwave radiation. The research examined the fundamental interactions between microwave energy and living cells at the microscopic level. This early work helped establish the scientific foundation for understanding how electromagnetic fields affect biological systems.
D. E. Carroll, Anthony Loh · 1969
Researchers tested whether 60 MHz radio frequency energy could kill microorganisms (yeast, E. coli, and Bacillus subtilis) beyond just heating effects. They found no selective killing power from RF energy alone in various liquid and food systems, only standard thermal effects.
S. J. Webb, A. D. Booth · 1969
This 1969 study measured how microorganisms and their genetic material absorb microwave radiation at different frequencies. Researchers found that DNA absorbed significantly more microwave energy than RNA, and that this absorption directly affected biological processes in cells. The findings demonstrated that cellular components have varying sensitivities to microwave frequencies.
S. J. Webb, D. D. Dodds · 1968
This 1968 study exposed E. coli bacteria to 136 GHz microwaves for up to 4 hours and found the radiation completely stopped cell division when applied immediately, though it didn't kill the cells. When bacteria were allowed to grow for 90 minutes before exposure, cell division was slowed but not completely halted.
Zadradnik J W, Chen C S · 1967
This 1967 study developed a new laboratory method for predicting how many bacteria survive thermal heating processes. The researchers found that traditional prediction methods were flawed because they assumed simple kill rates and ignored how bacteria's pre-heating conditions affect their heat resistance. Their improved method accounts for these real-world variables.