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