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Comparative Study Of Antibacterial Activity Of Two Selected Medicated Soap And One Local Black Soap On Staphylococcus Aureus From Wound Infection
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CHAPTER ONE
1.0INTRODUCTION
Cosmetics (cream) are those
preparation which are applied to skin for the purpose of beautifying the
skin. They are used in some other cases for treatment purposes. Their
composition can range from simple ingredients to an array of complex
substances.
Cosmetics (cream) can be said to be topical preparations
intended to be applied to/on the human body for cleaning or improving
the appearance of the skin with negatively affecting the dermatological
properties or structure of the skin. The warm and rather humid climatic
conditions that prevail in most tropical countries including Nigeria
would tend to support the survival and growth of many micro-organisms.
In a situation whereby a nutritionally rich pharmaceutical/cosmetic
product is severely contaminated, rapid growth and multiplication of
micro organisms would be expected. Contaminating micro-organisms in
creams may cause spoilage of the produce and, when pathogenic, they
represent a serious health risk for consumers worldwide (Becks and
Lorenzoni 1995, Behravan et al. 2005).
Due to their complex
composition of substances, preservation of these preparations against
microbial spoilage involves protection of the large number of different
constituents with variable physical and chemicals properties.
Products contamination may arise from raw materials or water used in the formulation process or accidentally during use.
1.1 CONTAMINATION OF CREAMS AND LOTIONS
The
hazards of inadequately preserved cosmetics to human health have been
demonstrated by reports of staphylococcal infections from use of
contaminated hand creams (Campana et al; 2006). Regardless of whether a
cosmetic becomes contaminated during manufacture or during consumer use,
the hazard is usually two fold, namely:
(1) The Direct effect of
micro-organism on human health e.g. allergic reactions, skin irritations
and even neurotoxic manifestation;
(2)The Indirect effect also on
human health due to production contamination and spoilage as well as
formation of harmful/noxious microbial metabolic.
Microbial
contamination of cosmetics during manufacture was a major problem in the
1960’s and 1970’s. Since then, microbial contamination is still one of
the major causes of product recall on the world, particularly in
developing tropical countries (Okeke and Lamikanra 2001). However,
significant progress has been made by cosmetic industry towards
implementation of sanitary manufacturing practices, more rigorous
microbiological control and the development of better preserved cosmetic
products. Therefore, it is important to improve the preservation
system. (Farrington et al 1994; inter and Genet 1998) in order to
inhabit the growth of contaminating micro-organisms during
manufacturing, storage and use by consumers, also by using non-invasive
package (Brannan and Dille 1990).
1.2 Microbial Spoilage of Topical Preparations
The
formulation of an efficacious, elegant and safe product which will be
both stable and acceptable to the consumer may require the use of a
variety of ingredients in a complex physical state. This complexity in
the composition or constitution of the product could create conditions
conducive to the survival of micro-organisms that contaminate the
product either during manufacture or consumer use. A topical preparation
may be considered microbiologically spoilt if depending on it intended
use it possess:
i.low levels of acutely pathogenic micro-organism or higher level of opportunistic pathogen are present
ii.Toxic microbial metabolic persist even after dealth of the original/primary contaminants or
iii.Microbiological
growth has initiated significant physical or chemical deterioration of
the product. Such spoilage might result in financial loses for the
manufacturer, either in the immediate loss of products or in the
increasingly expensive cost of litigation should spoilage cause harm to
the end user.
1.3 Manifestation and Mechanisms of Microbial Spoilage
Before
spoilage can occur, organisms which are capable of altering the
components of a product in situ must first be introduced via raw
materials, the processing plant, packaging materials, operatives or
elsewhere in the environment. Although spoilage does not necessarily
depend upon the growth of these contaminants it is generally facilitated
if the formulation and the ambient conditions of temperature and
humidity encourage their multiplication. When these criteria are
satisfied changes in the product will occur and may ultimately manifest
themselves to the user in one or more of the following ways:
TOXIC EFFECTS
Microbial toxins:
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ABSRACT - [ Total Page(s): 1 ]Cosmetic(creams) need not be sterile,however they must not be unduly contaminated with micro-organism and should remain in a stable state throughout the shelf life of the product (or when be used by the consumer).the aim of this project was to determine the microbial load in selected creams and to identify the specific contaminants.For the determination of the number of contaminants, 1 mL of each cream was diluted to a factor of 104,1mL of this dilution was mixed with cool nutrient agar and macC ... Continue reading---
