MICROBIOLOGICAL EVALUATION OF SELECTED CREAMS
ABSTRACT
Creams are external preparations, are both liable to microbial contaminations either in the course of their preparation, transportation and/or accidentally, during use by the consumers which may lead to their spoilage. A total of sixty three (63) samples representing three different brands of cosmetic creams. Concerning skin moisturizing creams, samples included 18 containers of skin moisturizing creams, 27 containers of foundation creams and 18 containers of bleaching creams were subjected to microbiological examination.
Pseudomonas aeruginosae and Staphylococcus epidermidis were recovered from 33.3 % and 55.5% of the tested Novo face cream respectively. However 22.2% of Nivea soft cream samples were contaminated with Staphylococcus epidermidis. No coliform bacteria were recoverd from all samples under test. Mould ( Alternaria spp.) were isolated from only one sample of Novo cream (11.1%) and 11.1% of Nivea soft cream was contaminated with yeast (Candida spp.). A total of 27 samples representing three different brands of foundation creams were tested for their total aerobic bacterial, coliform and fungal counts.
Staphylococcus aureus was isolated from Jadore, Max-touch and Helena foundation creams at rates of 33.3%, 33.3% and 66.6% respectively. Two types of moulds were isolated from the tested foundation creams; which are Rhizopus spp. and Aspergillus spp. From 33.3% of Helena foundation cream tested samples Rhizopus species were isolated; while Asperigillus spp. detected in 22.8% of Max-touch foundation cream. All tested samples of Jadore foundation cream were free from mould contamination. Yeasts were absent in all foundation cream tested samples. A total of 18 samples representing two brands of bleaching creams were tested for their total aerobic bacterial, coliform and fungal counts.
The isolated bacterial species from the contaminated sample were Bacillus subtilis. No viable aerobic bacteria were recovered from 61.1% of the whole tested samples. Also there is no coliforms or yeasts. Concerning fungal contamination, 5.5% of the inspected samples contain 10,000 CFU/ g. (Penicillum spp.), while 33.3% had fungal count less than 1000 CFU/ g. (Fussarium spp.). All creams samples were also examined for anaerobic bacteria and the results revealed that, Clostridium perffringens was detected in 11.1% of the tested cosmetic creams. Only one sample of tested face cream of Nivea soft cream brand, one sample of Jadore foundation cream brand, one sample of Fair and Lovely bleaching cream brand and one sample of tested Shirley bleaching cream brand were found to contain Clostridium perffringens at rates of more than 1000 CFU/ g of the positive samples, except in case of Shirley bleaching cream brand were the rate was less than 1000 CFU/g. All other tested samples were free from anaerobic bacterial contamination.
Commercial cosmetic creams evaluated did not generally meet the standards for microbial limits as specified in official monographs. Such products can adversely affect health status of consumers as well as the stability profiles of the products. Therefore appropriate control of the many factors involved in the microbiology of the products is critical . These factors include raw material quality , hygiene and training of manufacturing personal, establishment of sanitary design and materials , application of validated cleaning and sanitization process design and control, application of general chemical /physical factors including heat, time temperature,pH,addition of specific chemical preservation and use of appropriate barrier packaging . All of these factors are effective for the control of microbiological risks in the cosmetic creams.
CHAPTER ONE
1.0 Introduction
1.1 Background Of The Study
Cosmetics are external preparations normally applied to human body parts mainly for beautifying, cleansing and protecting.25 These products are formulated from an array of chemicals in the presence of plentiful amount of water and mostly exhibit a near neutrality pH.2 Cosmetic products are basically non sterile but must be completely free of high-virulence microbial pathogens. The total number of aerobic microorganisms per gram must be at minimal stipulated standard by various authorities in any country, for instance, International Standard Organization (ISO), Standard Organization of Nigeria (SON) and National Agency for Food and Drug Administration and Control (NAFDAC) as is the case in Nigeria. Production of stable cosmetics requires an integrated quality management system which consists of quality raw material, proper product formulation, hygienic design of production facilities, good production hygiene process, packaging containers and a validated preservative system. To achieve this, the preservatives are optimized by antimicrobial stabilization and its synergistic effects in cosmetic products. Therefore, unless adequately preserved, these products can provide conducive environment for microorganisms especially in the tropical region.
It can equally be liable to microbial contaminations either during the course of transportation, storage of finished goods or during use by the consumers which may lead to spoilage. 15 These contaminants could be pathogens, opportunistic pathogens or saprophytes which may in turn result in economic loss and infection on the body. Since 1960s, opportunist organisms, such as Klebsiella pneumoniae, Pseudomonas aeruginosa, Pseudomonas sp., Serratia sp. and Enterobacter sp., have been isolated from cosmetic products to a certain level.16 A situation where these cosmetic products are heavily contaminated with pathogenic organisms, could lead to biodegradation of the product and risk of infection to consumers.9
This spoilage usually results to alteration in organoleptic properties of cosmetic products which may bring about colour, odour changes and biodegradation of the active component of such preparations. The products are therefore stored at ambient temperature particularly in tropical regions. It is not acceptable that the following potentially pathogenic microorganisms Staphylococcus aureus, Pseudomonas aeruginosa, Candida albicans, E.coli and other members of Enterobacteriaceae are present in cosmetics product.
In Nigeria, guidelines on Good manufacturing Practice (GMP) of Cosmetic have been drawn by microbiology technical committee of SON to guide other regulatory agencies in the country such as NAFDAC and other stakeholders like the manufacturing companies to cover various quality aspects of cosmetics. These cover Standard operating procedures (SOP) for production, documentation, distinctive cleaning procedures, chemical, microbiological control of raw materials, bulk and finished goods. Others include packaging materials, personnel, equipment, and storage areas. Microbial contamination of cosmetic products has persisted in commercially sourced products in many developing countries despite both Local and International guidelines.7,24 However, developed countries have moved a step further after the implementation of GMP regulations by recalling products found to be outside the microbiological limits.
1.2 Statement Of Problem
The field of cosmetics and microbiology had not come into contact much before the 1930s and cosmetic microbiology became more important in 1940s (1). The first contamination of cosmetics was reported in 1946 by several cases of neonatal death from talcum powder containing Clostridium tetani (2). Since 1960s, opportunist organisms, such as Klebsiella pneumoniae, Pseudomonas aeruginosa, Pseudomonas sp., Serratia sp. and Enterobacter sp., have been isolated from cosmetic products to a certain extent (3). Creams are external preparations, are both liable to microbial contaminations either in the course of their preparation, transportation and/or accidentally, during use by the consumers which may lead to their spoilage. Product contamination may arise from raw materials or water used in formulation.
This spoilage may lead to alteration in organoleptic properties of creams which may manifest in terms of changes in color, odor and/or taste; as well as biodegradation of active constituent of such creams. However, spoilage may result in loss in term of cost on the part of manufacturer and infection on the part of consumers of such spoilt products.
The warm and rather humid climatic conditions that prevail in most tropical countries, including Libya, would tend to support the survival and growth of many microorganisms. In a situation whereby a nutritionally rich pharmaceutical/cosmetic product is severely contaminated, rapid growth and multiplication would be expected. This could lead to biodegradation of the product and hence the risk of infection to consumers of the product. This study was therefore carried out on the microbiological evaluation of selected creams.
1.3 Objective Of The Study
The main objective of this study is to carry out a microbiological evaluation of selected creams. The specific objectives are outlined below;
- Isolation of possible microbial contamination and contaminants in selected creams.
- Determination of the number of contaminants per gram and/or per ml
- Identification of these microbial contaminants to see if they conform to standard.
CHAPTER TWO
2.0 Literature Review
2.1 Introduction
The review of relevant literature is the main topic of this chapter. A literature review covers theoretical and methodological contributions to a certain issue in addition to the state of knowledge at the time of writing. It provides information about the state of the art in relation to the subject you are writing about. It examines the body of work on the chosen subject. The literature evaluation in this study comprises the …
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TABLE OF CONTENTSPRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
- 1.0 Introduction
- 1.1 Background Of The Study
- 1.2 Statement Of Problem
- 1.3 Objective Of The Study
- 2.0 Literature Review
- 2.1 Conceptual Review
- 2.2 Contamination Of Creams And Lotions
- 2.3 Microbial Spoilage Of Topical Preparations
- 2.4 Manifestation And Mechanisms Of Microbial Spoilage
- 2.5 Identification Of Contaminants (Micro-Organism)
- 3.0 Materials And Methods
- 3.1 Sample Collection
- 3.2 Media Used
- 3.3 Bacteriological Counts Of The Cosmetic Powders
- 3.4 Yeasts And Moulds Count Of The Cosmetic Powders
- 3.5 Identification Of Bacterial Isolates
- 3.6 Identification Of Fungal Isolates
- 4.0 Results And Discussion
- 4.1 Results
- 4.2 Discussion
- 5.0 Conclusion And Recommendation
- 5.1 Conclusion
- 5.2 Recommendations
- REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Microbiological Evaluation of Selected Creams" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
PRELIMINARY PAGES
- Title page
- Approval page
- Dedication
- Acknowledgement
- Table of Contents
- Abstract
- 1.0 Introduction
- 1.1 Background Of The Study
- 1.2 Statement Of Problem
- 1.3 Objective Of The Study
- 2.0 Literature Review
- 2.1 Conceptual Review
- 2.2 Contamination Of Creams And Lotions
- 2.3 Microbial Spoilage Of Topical Preparations
- 2.4 Manifestation And Mechanisms Of Microbial Spoilage
- 2.5 Identification Of Contaminants (Micro-Organism)
- 3.0 Materials And Methods
- 3.1 Sample Collection
- 3.2 Media Used
- 3.3 Bacteriological Counts Of The Cosmetic Powders
- 3.4 Yeasts And Moulds Count Of The Cosmetic Powders
- 3.5 Identification Of Bacterial Isolates
- 3.6 Identification Of Fungal Isolates
- 4.0 Results And Discussion
- 4.1 Results
- 4.2 Discussion
- 5.0 Conclusion And Recommendation
- 5.1 Conclusion
- 5.2 Recommendations
- REFERENCES
Disclaimer for Complete Material Utilization
The displayed research work titled "Microbiological Evaluation of Selected Creams" is stated as a research guideline towards accomplishing your assigned project / seminar research work. All the research materials on this website are ONLY for research purposes and should be used as a guideline in developing your research work. For no reason should you copy word for word as projectlist.com.ng will not be liable for any who copied the material. By ordering the complete research guideline, it signifies that you've accepted our terms of service.
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