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.
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