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 CONTENTS

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

CHAPTER ONE

1.0       Introduction

Surface application gels such as body creams, lotions and toiletries are uniquely composed using a unique blend of materials to give a fine radiance with soothing properties owning to their rheological attributes (Osungunna et al., 2010). Despite the distinct industrial formulas used in its preparation, coupling with the use of preservatives, these products can still be tainted over the course of time due to improper handling, storage and transportation among a host of factors.

Both internal and external factors including the above, listed leads to fluid disruption and a cascade of chemical events which alters the organoleptic properties of creams, which may manifest in terms of changes in color, odor, structure and taste as well as biodegradation of action constituent of such of the cream/lotion where by the active constituents would become a suitable breeding ground for microbial spoilage (Osungunna et al., 2010). Microbial contamination in cosmetology can lead to extremely deleterious situations particularly when the invading organism becomes pathogenic, thereby acting as aetiological agents for disease (Behravan et al., 2005).

Cosmetic items have long been used by the people around the world in order to enhance personal appearance and maintain personal hygiene and safety (Kamal et al., 2013). Varieties of cosmetics with discrete functions are currently available (they are being used for the care of each part of body. (Dashen M.M. et al., 2011). Thus, the cosmetic items are the principal categories of health care products besides the pharmaceutical products which are mainly used for mitigation of diseases. The cosmetic items are generally known as the chemical substances or sometimes the preparations from natural herbs which are frequently applied to human body exclusively with an intension of beautification, as well as for cleaning and preparations from various hazards (Jimenez L. et al., 1999).

For over 3 decades, US and European pharmacopeia sought to tackle the issue of microbial contamination/spoilage of cosmetic products via review and implantation of good manufacturing practices towards the improvement of industrial quality control analyses (Anon, 1998). To this end, new and approved acceptable microbial limits for the determination of total acceptable microbial load for bacteria, mold and yeast was adopted as a safety measures (Anon, 2006). Despite all such preventive measures taken, revenue lost due to spoilage by microorganisms continues to soar, particularly in developing countries with tropical climate (Okeke and Lamikanra, 2001). For example, within the past 40 years, certain microorganisms have been isolated and diagnosed as the causative agent behind disease outbreaks associated with cosmetic creams. The first contamination of cosmetics was reported in 1946 by several cases of neonatal death from talcum powder containing Clostridium tetani (Baird et al., 1998). Pseudomonas aeruginosa from contaminated hydrocortisone ointment (originally used for treating ophthalmic diseases) and hand lotion (Kallings et al., 1996; Becks and Lorenzoni, 1995).

 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 climate conditions that prevail in most tropical countries, including Nigeria, 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. The cause of contamination are believed to be lack of attention to good manufacturing practices resulting in the development of house organism, inadequate preservative systems and/or inadequate microbiological test methods and microbial limits for finished products.

Such contamination in the cosmetic items may result in several diseases including scabies, acne, eczema, dyschromia and other skin diseases (Mahe A. et al., 2003). Therefore these health care products need to be free from pathogens to reduce the possibility of the impairment of skin and mucous membranes (Siegert W. et al., 2012). The incidence of skin diseases is likely to be frequent in the developing countries due to the unhygienic environment, dense population favouring contagious diseases, lack of awareness on cleanliness, improper sanitation practices, and finally the massive use of contaminated processing water. Hence this is imperative that a proper maintenance of sound microbial logical quality of the cosmetic products’ manufacturing starting from raw materials as well as the manufacturing waters according to the guidelines stated in the Good Manufacturing Practice (GMP) and the Food and Drug Administration (FDA) is stringently required. Along this line this research work discusses the frequency and type of microbiological contamination of the locally produced cosmetic creams in Umuahia metropolis and focuses on the prevalence of health deteriorating pathogenic bacteria in terms of public health issues. Contamination of cosmetics products by several bacteria including Staphylococcus aureus, Pseudomonas aeruginosa and some Gram negative bacteria is well known (Ravita et al., 2009). Food and Drug Administration (FDA) has some guidelines for safety product and scheduled microbiological analysis should be done to reach safety level. The level of contamination in cosmetic products with aerobic bacteria should not exceed the United State Pharmacopeia (USP) or Food and Drug Administration (FDA) limit (non-eye area <1000 cfu/g) and if the user can be encountered. Therefore, a regular microbiological monitoring during manufacture packaging, storage of the cosmetics product sold in market is required in order to ensure the public health safety of consumers. (SCCS, 2012).

1.1  AIMS

To assess the microbial load of some locally produced cosmetic creams with different date of production, and to recommend the possibility of some health risk to consumers.

1.2 Objectives of the Study

This study was designed with the following objectives:

1.              To assess the bacterial and fungal load of the locally produced cosmetic creams.

2.              To isolate and identify microorganisms responsible for cream contamination.

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