Evaluation of Bacteriological Quality and Preservatives Efficacy of Cosmetics

Abstract

Cosmetics are external preparations normally applied to human body parts to enhance or alter the appearance of the face or fragrance and texture of the body. The common cosmetic products include: foundations, mascaras, powders, lipsticks, eye shadow, skin cleansers, body lotions, shampoos, hairstyling products (gel, hair spray, etc.), perfumes and colognes. Total of (96) cosmetic products were investigated. Twenty (20) samples of foundations, mascaras, compact powders, (5) samples of lip-gloss and (15) sponges of compact powder making a total of 80 products were bought from the market and evaluated for their bacteriological quality before use (as new products) and after three months of their use by volunteers. Total bacterial count was carried out using pour plate technique, and then all bacterial isolates were identified using microscopic examination, biochemical reactions, and gram staining technique. These identifications were confirmed by the use of Analytical Profile Index (API). Challenge test was conducted on (8) foundations and (8) compact powders of different brands to determine the efficacy of preservative(s) included in their formulations. The results revealed that only 15 (18.75%) out of 80 cosmetic products were found contaminated with bacteria and fungi after use. The maximum bacterial contamination (40%) was observed in lip-gloss samples, followed by 35%, 25% and 0.6% of contamination for mascara, foundation and sponge samples respectively. In contrast no bacterial contamination was detected in compact powder samples. The bacterial viable count of 15 cosmetic products showed that most of them exhibited bacterial count ranging between 2.37 x 10-5 and 2 x10-4 CFU. High viable bacterial count (2 x10-4) was observed in mascara samples of Mac trademark. The predominant bacterial isolates were Pseudomonas aeruginosa and Staphylococcus aureus. The S. aureus was predominant in both lip-gloss and foundation samples followed by Klebsiella pneumonia in .........