MICROBIOLOGICAL EVALUATION OF SELECTED LOCAL CREAMS

ABSTRACT

This study evaluated microbiologically, the quality of selected locally made creams (Shea Butter, Vaseline, Stella Pomade, Pears cream, Carotone, Tony Montanna, Coconut Oil, Palm fruit Oil cream). From this study a total of twenty (20) bacteria strains were isolated using spread plate techniques and they were identified using morphological characteristics, pigmentation on media, microscopy, biochemical and sugar fermentation methods and reveals the major bacterial isolates to be Bacillus species, Escherichia coli, Staphylococcus aurues, Proteus species and Micrococcus species respectively, while the microscopic and cultural characteristics revealed fungal isolates to be Aspergillus niger, Rhizopus stolonifer and Aspergilus fumigatus. The total microbial counts in this study revealed that Stella Pomade had the highest bacteria count at 3.4x105, followed by Shea Butter (3.3x105), Coconut Oil (3.1x105), Carotone (3.0x106), while the least bacteria count was recorded on Vaseiline (1.1x105) in decreasing order. The total fungal plate count investigated on the selected locally made creams, reveals Udeaki as having the highest fungi count at (2.5 x105) and Carotone having the least fungi count at (1.1 x105). The contamination rate and percentage distribution accessed on the locally made creams (cosmetic) revealed that Escherichia coli is the most frequently occurring isolates with a high percentage occurrence of 6(30%) followed by Bacillus spp (20%). However, there were wide variations in the fungi population, with Aspergillus niger 5(45.5%) and Aspergillus fumigatus 4(36.3%) being most predominant and occurring isolates, followed by Rhizopus stolonifer 2(18.2%). Statistical analysis showed that there were significant differences in mean count of the locally made cream samples at P< 0.05.

TABLE OF CONTENTS

Title Page ﾿   ﾿ i

Certification ﾿ iii

Dedication ﾿ iv

Acknowledgement ﾿ v

Table of Contents ﾿ vi

List of Tables ﾿ vii

Abstract ﾿ ix

CHAPTER ONE

1.0 ﾿ INTRODUCTION ﾿ 1

1.1 ﾿ Aim and Objectives ﾿ 2

CHAPTER TWO

2.1 ﾿ LITERATURE REVIEW ﾿ 4

2.2 ﾿ Types of Locally Made Creams ﾿ 4

1.2.1 ﾿ Shea Butter ﾿ 4

1.2.1.1 ﾿ Benefits of shea butter ﾿ 5

1.2.2 ﾿ Honey and Coconut Oil ﾿ 5

1.2.2.1 ﾿ Benefits of coconut oil/honey ﾿ 5

2.3 ﾿ Where to Access Locally Made Creams in Nigeria ﾿ 7

2.3.1 ﾿ Aweni Organics ﾿ 7

2.3.2 ﾿ Inner Beautee ﾿ 7

2.3.3 ﾿ Natural Nigerian ﾿ 7

2.3.4 ﾿ Organic Life Plus ﾿ 7

2.3.5 ﾿ Midas Naturals Beauty ﾿ 8

2.3.6 ﾿ Namaste Organics ﾿ 8

2.4 ﾿ Problems Associated with the Use of Locally Made Creams by Consumers ﾿ 7

2.4.1 ﾿ Low Quality ﾿ 8

2.4.2 ﾿ It does not give the Desired Satisfaction ﾿ 8

2.4.3 ﾿ It Does Not Smooth the Skin ﾿ 8

2.4.4 ﾿ Using Inferior Raw Material has Mastered Nigeria Manufacturers ﾿ 8

2.4.5 ﾿ Packaging ﾿ 8

2.5 ﾿ Conditions that May Favour Microbial Growth in Locally Made Creams ﾿ 9

2.6 ﾿ Preservatives that Can Be Added to Locally Made Creams to Prevent 

﾿ Deterioration ﾿ 10

2.7 ﾿ Microbial Contamination of Some Locally Made Cream Preparations ﾿ 10

2.8 ﾿ Microbiological Contaminants in other Cosmetics ﾿ 11

2.9 ﾿ Microbiological Evaluation of Cosmetics Products Sourced in Aba City, Nigeria ﾿ 12

2.10 ﾿ Microbial Contamination of Preservatives in Cosmetic Creams ﾿ 13

CHAPTER THREE

3.0 ﾿ MATERIALS AND METHOD ﾿ 14

3.1 ﾿ Study Area ﾿ 14

3.2 ﾿ Collection of Samples ﾿ 14

3.3 ﾿ Sterilization of Materials ﾿ 14

3.4 ﾿ Microbiological Analysis ﾿ 15

3.4.1 ﾿ Preparation of Sample and Inoculation of Samples ﾿ 15

3.4.2 ﾿ Purification of Isolates ﾿ 15

3.4.3 ﾿ Identification of the Isolates ﾿ 15

3.4.4 ﾿ Gram staining ﾿ 16

3.5 ﾿ Biochemical Test ﾿ 16

3.5.1 ﾿ Catalase Test ﾿ 16

3.5.2 ﾿ Indole Test ﾿ 16

3.5.3 ﾿ Citrate Utilization Test ﾿ 17

3.5.4 ﾿ Hydrogen Sulphide (H2S) Production test ﾿ 17

3.5.5 ﾿ Starch Hydrolysis ﾿ 17

3.5.6 ﾿ Motility Test ﾿ 17

3.5.7 ﾿ Coagulase Test ﾿ 18

3.5.8 ﾿ Oxidase Test ﾿ 18

3.5.9 ﾿ Urease Test ﾿ 18

3.6 ﾿ Identification of Fungal Isolates ﾿ 18

3.6.1 ﾿ Wet Preparation ﾿ 18

3.6.2 ﾿ Colonial Morphology ﾿ 19

3.7 ﾿ Statistical Analysis ﾿ 19

CHAPTER FOUR

4.0 ﾿ RESULTS ﾿ 20

CHAPTER FIVE ﾿

5.0 ﾿ DISCUSSION, CONCLUSION AND RECOMMENDATION ﾿ 27

5.1 ﾿ Discussion ﾿ 27

5.2 ﾿ Conclusion ﾿ 31

5.3 ﾿ Recommendation ﾿ 32

﾿ References 

﾿ Appendix I

﾿ Appendix II