ABSTRACT

The aim of this study is the microbiological study of some selected cosmetics products used by their consumers. A Total Ten (10) samples of  makeup tools were collected from female students in Michael Okpara University of Agriculture, Umudike and was transported to the laboratory for microbiological analysis. A Tenfold serial dilution of each of the samples was prepared using sterile distilled water. 0.1 mL aliquots of the serially-diluted samples (10-2and 10-3) were spread-plated on the surface of the medium and incubated at 370C for 24hours. The colonies that developed were counted, subcultured and stored on sterile nutrient agar slants for characterization and identification. The same procedure was used in the isolation of the fungi except that Saboraud dextrose agar (SDA) was used as the growth medium and the plates incubated at 370C. After microbial analysis, Six different bacterial isolates from makeup tools were identified by morphological characteristics the major bacterial isolates to belong to Bacillus specie, E. coli, Staphylococcus aureus, Pseudomonas aeruginosa, Proteus and Micrococcus sp respectively while Three  fungal isolates from  makeup tools  which were identified by their morphological characteristics and  revealed the fungal isolates to belong to Aspergillus fumigatus, Aspergillus flavus, and Rhodotorula sp. The total viable count ranged from 1.8 x 103 to 9.8 x 103 while the Total Fungal count ranged from 1.3 x 103 to 8.1 x 103. respectively. The percentage occurrence of bacterial isolates from different makeup products Staphylococcus aureus (28%) was predominant among the samples used in this study followed by E. coli (20%), Micrococcus sp (20%), Bacillus sp (16%), Proteus (12%) while Pseudomonas aeruginosa (4%) was least predominant while the percentage occurrence of fungal isolates from different makeup products. Aspergillus 46%, was predominant followed by Aspergillus flavus (30.8%) while Rhodotula sp (23%) was least predominant. It is necessary to comply with GMP standards strictly during the production. Preservatives should be added to products as determined by regulation and in accordance with toxic dose limits, for consumer’s health.

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication iii

Acknowledgements iv

Table of Contents v

Lists of Tables vii

Abstract viii

CHAPTER ONE

1.0    Introduction 1

1.1 Aim and Objectives 3

1.2 Objectives 3

CHAPTER TWO

2.0 Literature Review 4

2.1 Normal Skin Flora 4

2.1.1 Makeup Tools 7

2.1.2 Types of Makeup Tools 7

2.2 Contamination of Make up Tools 11

2.3 Makeup Tools Preservatives 18

CHAPTER THREE

3.0  Materials and Methods 21

3.1    Sample Collection 21

3.2 Media Used 21

3.3 Sterilization 21

3.4 Isolation of Microorganisms 21

3.5 Characterization and Identification of the Bacterial Isolates 22

3.5.1 Gram Staining 22

3.5.2 Spore Staining Technique 22

3.5.3 Motility Test 23

3.6 Biochemical Test 23

3.6.1 Catalase Test 23

3.6.2 Coagulase Test 23

3.6.3 Citrate Test. 24

3.6.4 Oxidase Test 24

3.6.5 Indole Test 24

3.6.6 Sugar Fermentation Test 25

3.6.7 Identification Of Fungi 25

3.6.8 Slide Culture Test 25

CHAPTER FOUR

4.0 Results 26

CHAPTER FIVE

5.0       Discussion, Conclusion and Recommendation 32

5.1  Discussion 32

5.2 Conclusion 36

5.3 Recommendation 36

References 37

LIST OF TABLES

Table 1: Total viable count of microorganisms from makeup tools 27

Table 2: Identification and characterization of isolates from 

different makeup tools 28

Table 3: Morphological identification and characterization of fungal 

isolates from different makeup tools 29

Table 4: Percentage occurrence of microbial isolates from different makeup tools 30

Table 5: Percentage occurrence of fungal from different makeup tools 31