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

LIST OF TABLES

CHAPTER ONE

1.0 INTERODUCTION

Locally made creams (Cosmetics) are products which people use to enhance and care for their outward appearance. Cosmetic (locally made creams) product means any substance or preparation intended for placing in contact with the various external parts of the human body/ or with the teeth and the mucous membranes of the oral cavity (Blanchin et al., 2014). The microbial contamination of personal care products may already occur in the course of production, through raw materials, ingredients, and during handling, or through repeated use by the consumer. A wide range of preservatives has been developed to combat the contamination from the repeated use by the consumer (NakiSiviri et al., 2006). Nowadays, maintaining a balance between protection against microbial contamination and limiting the health risks of preservatives has constituted the art of preservation (Wu et al., 2010).

Locally made creams (Cosmetics) are external preparations normally applied to human body parts mainly for beautifying, cleansing and protecting (Onurdag et al., 2010).These products are formulated from an array of chemicals in the presence of plentiful amount of water and mostly exhibit a near neutrality pH (Abu-Shaqra et al., 2012). Locally made creams (Cosmetics) 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 Organisation (ISO), Standard Organisation 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 (Detmer et al., 2010). The possibility that cosmetic products (locally made creams) may function as vehicles of pathogen transfer does not appear to have been investigated to any extent. In addition to this very important consideration, there is the possibility that bacteria present in unduly high levels at any point during its shelf life could contribute to physical deterioration of the product. The risk of this occurring is higher with many present-day moisturizing creams and lotions, which contain special additives (including plant extracts, fatty acids and vitamins) that could serve as substrates for bacteria.

Reports of the microbial quality evaluations of Locally made creams (Cosmetics) and toiletries have mainly been from temperate countries (Malcom 2006; Baird 2007; Brannan and Dille 2010) and often in response to outbreaks of infectious disease (Becks and Lorenzoni 2005; Itin et al., 2008). As there is great difference in conditions, these results cannot be extrapolated to the tropics and there is a continuous need to carry out similar studies in tropical countries. In one such study, Okore, (2002) examined 29 locally made creams (Cosmetics) and lotions marketed in Nigeria and reported that all the products contained at least 10⁴ cfu ml^-1 or cfu g^-1 with some reportedly yielding counts as high as 10⁹ cfu ml-1. Furthermore, E. coli and Salmonella, potential pathogens associated with faecal contamination, were among the organisms identified during the study. Such high levels of microbial contamination are undesirable to manufacturers since they may cause phase separation or cracking of the product resulting from breakdown of the emulsifying agent. They are also undesirable from a public health point of view since they could be responsible for disseminating pathogens (Becks and Lorenzoni 2005).

1.1 AIM AND OBJECTIVES

To evaluate microbiologically selected locally made creams within Umuahia metropolis, while the specific objectives are;

· To isolate, identify and characterize various bacteria and fungi present in the locally made cream samples

· To determine the distribution rate of various isolates from locally made creams

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