Microbiological evaluation of cosmetics products sourced in Aba city, Nigeria

Abstract

<p class="abstract"><strong><span lang="EN-US">Background:</span></strong><span lang="EN-US"> Cosmetics are external preparations normally applied to human body parts mainly for beautifying, cleansing and protecting. These products are basically non-sterile but must be completely free of high-virulence microbial pathogens. Production of stable cosmetics products require 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. Inadequately preserved products can provide conducive environments for microorganisms especially in the tropical region. The objective of this study is to assess the microbial quality of some selected brands of cosmetics produced in the country and sold within the commercial city of Aba, Abia state of Nigeria thus to note the health hazards consumers are exposed to.</span></p><p class="abstract"><strong><span lang="EN-US">Methods:</span></strong>Twenty brands of commercially available Cosmetic products manufactured in Nigeria were evaluated for their microbial quality using standard procedures.</p><p class="abstract"><strong><span lang="EN-US">Results:</span></strong><span lang="EN-US"> There was no viable bacterial growth in 40% of the samples tested and no yeast growth in 65% of the samples tested. 35% of the products indicated < 300 CFU /g of samples tested. The predominant bacterial isolates were <em>Pseudomonas aeruginosa</em> and S<em>taphylococci aureus</em>. Preservative efficacy tests carried out on the products using <em>Pseudomonas aeruginosa</em> ATCC 9027 showed only 30% of the products tested were adequately preserved.</span></p><p class="abstract"><strong><span lang="EN-US">Conclusions:</span></strong>The poor microbiological quality of the preparations investigated can be attributed to either the formulation of these brands or environmental conditions during the manufacturing process. It is hoped that the training of the personnel that handle these processes will improve cosmetic products quality in Nigeria.</p>

Preliminary Approaches to Cosmeceuticals Emulsions Based on N-ProlylPalmitoyl Tripeptide-56 Acetat-Bakuchiol Complex Intended to Combat Skin Oxidative Stress

“…The microbiological control of cosmetics is subject to required legal and regulatory standards in the European Union (EU), the United States and Japan. To guarantee the formulas’ excellent performance and safety and to confirm that these qualities endure over time, quality control of cosmetic products is essential [ 57 , 58 , 59 , 60 ].…”

Isolation and identification of microorganisms in selected cosmetic products tester

“…Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 4.0 International License well as poor handling during the showcase of the product (Ibegbulam-Njoku and Chijioke-Osuji, 2016;Gamal et al, 2015). Risk of skin infection to consumers can occur as a result of use of skin products such as powder and cream, eye products like mascara and eyeliner (Dadashi and Dehghanzadeh, 2016), and hairdressing (Enemuor et al, 2013).…”

Dermatocosmetic Emulsions Based on Resveratrol, Ferulic Acid and Saffron (Crocus sativus) Extract to Combat Skin Oxidative Stress-Trigger Factor of Some Potential Malignant Effects: Stability Studies and Rheological Properties

“…In order to obtain an adequate product from a microbiological point of view, the manufacturer must take all measures necessary to ensure that the marketed product complies with the quality standards, fully compliant with health and safety regulations [26]. For the production of a stable cosmetic product, it is necessary that the manufacturer has implemented an integrated quality management system, with reference to the raw material and an appropriate formulation of the product, compliance with hygiene standards in the production facility, checking containers used for packaging and, last but not least, a validated addition of preservatives [27]. After production, the added preservatives and responsible use by the consumer keep the product safe [26].…”