Microbiological Quality Assessment Of Some Brands Of Locally Produced Cosmetic Powders Sold In Umuahia, Abia State.

ABSTRACT

This study was aimed at determining the microbiological quality of some brands of locally produced cosmetics powders sold within Umuahia metropolis. A total of thirty (30) samples; fifteen (15) each of baby powder and adult powder with different manufacturing dates were randomly purchased in different markets in Umuahia, Abia State transferred to the laboratory and analysed. A 10 fold serial dilution was carried out followed by plating using standard spread plate method. From the result, it was observed that all the products were contaminated, having total viable count ranging from 3.50x106 – 1.35x107 cfu/ml for the adult powder and 4.90x106 – 1.37x107 cfu/g for the baby powder. Bacteria isolated from the adult powder were Staphlococcus spp 48%, Micrococcus spp. 4%, Streptococcus spp. 19%, Bacillus spp. 6%, Escherichia coli were not isolated from any of the adult powders. While bacterial isolates from the baby powders include Bacillus spp. 15%, Escherichia coli 4%, Micrococcus spp. 15%, Staphlococcus spp 39%, Streptococcus spp. 27%. Fungal isolates from the adult powders were Candida spp. 24%, Penicillium spp. 14%, Aspergillus spp. 33%, Rhizopus spp. 29% while fungal isolates from the  baby powders were  Rhizopus spp. 30%, Aspergillus spp. 30%, Trichoderma spp. 15%, Penicillium spp. 7%, Candida spp. 18%. From this study, it was established that these products analysed were more contaminated with bacteria than fungi. And also the baby powders studied are found to be more contaminated than the adult powders.T herefore, good manufacturing practices and hygiene must be carried out by manufacturers and personnel, water must be tested continuously for microbial growth, raw materials should be tested before use especially those of natural origin and cosmetic products should be stored in an aseptic environment to avoid contamination before vendinig in the markets.

TABLE OF CONTENTS

TITLE  PAGE ﾿ I

CERTIFICATION ﾿ II

DEDICATION ﾿ III

ACKNOWLEDGMENT ﾿ IV

TABLE OF CONTENTS ﾿ V

LIST OF TABLES ﾿ VIII

ABSTRACT ﾿ IX

 CHAPTER  ONE 

1.1 INTRODUCTION ﾿ 1

1.2 Aims ﾿ ﾿ 5

1.3 Objectives ﾿ ﾿ 5 ﾿

CHAPTER TWO 

2.0 LITERATURE  REVIEW ﾿ 6

2.1 Cosmetic ﾿ 8

2.1.1 Cosmetic Ingredients ﾿ 9

2.1.2 Types of Cosmetic Products ﾿ 10

2.1.2.1 Solution Cosmetics ﾿ 11

 2.1.2.2 Cream/Emulsions ﾿             11

2.1.2.3 Lotions ﾿ 11

2.1.2.4 Suspensions ﾿ 12

 2.1.2.5 Ointments/Pastes ﾿ 12

2.1.2.6 Tablets and Capsules ﾿ 12 ﾿

2.1.2.7 Powders ﾿ ﾿ 13

2.1.2.8 Gels ﾿ 13

2.1.2.9 Sticks ﾿ 13

2.1.2.10 Aerosol ﾿ 14

2.2 Cosmetic Powder ﾿ 14

2.3 Components of Cosmetic Powder ﾿ 15

2. 4 Importance of Cosmetic Powder ﾿ 17

2.5 Micro-Organisms Associated with  Cosmetic  Powder ﾿ 18

2.6 Preservation and Storage  of Cosmetic  Powder ﾿ 19

CHAPTER THREE 

3.0  MATERIAL AND METHOD  ﾿ 21

3.1 Sample Collection  ﾿ 21

3.2   Sterilization  of Materials ﾿ 21

3.3 preparation of Culture  Media  ﾿ 21

3.4 Media Used ﾿ 22

3.5 Preparation and Inoculation of Samples ﾿ 22

3.6  Isolation and Enumeration of Micro-Organisms ﾿ 22

3.7 Morphological and  Biochemical  Identification  of Isolates ﾿ 23

3.7.1 Gram Staining ﾿ 24

3.8 Biochemical Tests ﾿ 24

3.8.1 Catalase  Test  ﾿ 24

3.8.2  Coagulase  Test ﾿ 24

3.8.3  Sugar  Fermentation  Test ﾿ 25

CHAPTER FOUR 

4.0 RESULT  ﾿ 26

4.1  Characterization and Identification  of Bacterial Isolates  from the  Cosmetic  Powder  Samples      ﾿

4.2  Bacteriological Count  of Baby Powder ﾿ 28

4.3 Bacteriological Count  of Adult  Powder  ﾿ 29

4.4  Fungal  Count  of Baby  Powder ﾿ 30

4.5  Fungal Count of Adult Powder ﾿ 31

4.6  Identification  and Characterization  of Fungal  Isolates  ﾿ 32

4.7  Frequency of  Occurrence  of Bacterial  Isolates  form the  Baby  Powders ﾿ 33

4.8  Frequency  of Occurrence  of Bacterial  Isolates  From Adult  Powder    ﾿ 34

4.9 frequency of  Occurrence  of Fungal  Isolates  From  Baby Powders ﾿ 35

4.10 Frequency of Occurrence of Fungal Isolates in Adult Powders ﾿ 36

CHAPTER  FIVE 

5.0  DISCUSSION  ﾿ 37

5.1  Recommendation ﾿             39 

5.2 conclusion ﾿ 40

 References