MICROBIOLOGICAL ASSESSMENT OF SOME LOCALLY PRODUCED COSMETIC CREAMS SOLD IN UMUAHIA, ABIA STATE

ABSTRACT

Creams are external preparations that are 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 thirty (30) samples representing three different brands of cosmetic creams were analyzed. The samples which included 10 different brands of skin moisturizing creams, 10 brands of bleaching creams and 10 brands of baby creams were subjected to microbiological examination. The mean bacterial load obtained from the moisturizing, bleaching and baby creams were, 87.37 x 102 cfu/g, 17.20 x 102 cfu/g and 5.90 x 102 cfu/g respectively, while the mean fungal load obtained from the moisturizing, bleaching and baby creams were, 2.63 x 10 cfu/g, 1.1 x 10 cfu/g and 1.4 x 10 cfu/g respectively. Four (4) species of bacteria were isolated, which were, Staphylococcus aureus, Staphylococcus epidermidis, Pseudomonas aeruginosa and Bacillus sp, likewise fungi, three (3) species were isolated, being Candida, Penicillium and Fusarium. The gross percentage occurrence of bacteria from moisturizing, bleaching and baby creams were, Staphylococcus aureus (20%), Staphylococcus epidermidis (26.67%), Pseudomonas aeruginosa (16.67%) and Bacillus specie (36.67%). Fungi was Candida (50%), Penicillium (26.67%), and Fusarium (23.33%) respectively. According to the results, it was observed that, pathogens and potential pathogenic microorganisms can be found in unused cosmetic creams. Such findings highlight a great public health risk associated with skin diseases among the users, thus in order to prevent the contamination that occur during production, manufacturers are required to manufacture products in compliance with wholesome manufacturing practices by introducing a proper guideline in maintaining good microbiological quality for such topically used healthcare products.  

TABLE OF CONTENT

Title Page ﾿ i 

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of Content ﾿ v

List of Table ﾿ vii

Abstract ﾿ viii

CHAPTER ONE

1.0 Introduction ﾿ 1

1.1 Aims ﾿ 4

1.2 Objectives of the Study ﾿ 4

CHAPTER TWO

LITERATURE REVIEW ﾿

2.1 An Overview of Cosmetic Products ﾿ 5

2.2 Cosmetics ﾿ 7

2.3 Creams ﾿ 8

2.3.1 Types of Creams ﾿ 8

2.4 Uses of Creams ﾿ 9

2.5 Cosmetic Creams ﾿ 9

CHAPTER THREE

MATERIALS AND METHODS ﾿

3.1 Source of Materials ﾿ 10

3.2 Sampling and Sample Preparation ﾿ 10

3.3 Media Preparation ﾿ 11

3.4. Enumeration of Microorganisms from Local Creams ﾿ 11 ﾿

3.5 Isolation of Microorganisms ﾿ 12

3.6 Identification of Bacteria Isolates ﾿ 12

3.6.1 Colony Features of Bacteria Isolates ﾿ 13

3.6.2 Microscopic Features ﾿ 13

3.6.3 Biochemical Reactions ﾿ 13

3.6.4 Carbohydrate Utilization ﾿ 13

3.7 Identification of Fungi Isolates ﾿ 14

3.7.1 Colony Features ﾿ 14

3.7.2 Structural Features ﾿ 14

3.8 Identification of Isolates ﾿ 14

3.9 Statistical Analysis ﾿ 15

CHAPTER FOUR

4.1 Results ﾿ 16

CHAPTER FIVE 

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 Discussion ﾿ 23

5.2 Conclusion ﾿ 24

5.3 Recommendation ﾿ 25

REFERENCES

LIST OF TABLE

Table 4.1: Bacteria Load of Cosmetic Creams ﾿ 18

Table 4.2: Fungal Load of Cosmetic Creams ﾿ 19

Table 4.3: Organisms Isolated and Identified ﾿ 20

Table 4.4: Occurrence of Fungal Isolate ﾿ 21

Table 4.5: Occurrence of Bacteria Isolate ﾿ 22