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