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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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Taste
Reports that
products taste ‘peculiar’ are often the first indications that they may
be spoiled. The sense of taste varies widely between individuals and
these reports do not invariably indicate microbial contamination. For
this reason, and because of the hazards involved, taste is not a
practicable control procedure with which to detect spoilage at an early
stage. Nevertheless, the combined sense of smell and taste are highly
perceptive to changes in flavor, particularly in bland, unflavoured,
preparations where the presence of microbial metabolites is not masked.
Margalith and Schwartz (Margalith, P. and Schwartz, Y.(1970) have listed
over 100 organic compounds involved in the production of flavor by
micro-organisms. These consist mainly of alcohols, aldehydes, ketones,
acetals, acids, amines, esters and phenols.
Texture
The feel of
topical preparations, particularly cosmetic and toiletry ones, is vital
to their acceptability but texture may be marred by contaminants. For
instance, creams can become lumpy or ‘gritty’ and changes in viscosity
of liquid preparations, which can be detected when applied to the skin,
may occur.
Audible effects
Apart from immediate manifestations of
toxicity, which happily appear to be rare, audible manifestations of
spoilage are the most dramatic. If visible effects of spoilage are
obscured by the pack, an explosion can be the first indication that a
gas-producing micro-organism has successfully adapted itself to what may
have been considered inimical conditions.
Types of Susceptible Product
The
range and composition of pharmaceutical and cosmetic products is so
varied and the species, and even strains, of micro-organism capable of
causing spoilage are so multifarious that, as we have already
emphasized, each spoilage incident tends to be unique. Generalizations
about susceptible products are therefore likely to be inaccurate and are
made more difficult today because of the inclusion, particularly in
cosmetics, of increasingly sophisticated and often highly biodegradable
ingredients. Nevertheless, some types of product are more susceptible
than others to spoilage by specific organisms and those of which we have
experience are described below.
Liquids
Water:
Water is a
major constituent of living material and participates in many metabolic
reactions. Bacteria, in particular, require high concentrations of water
in their immediate environment and may be regarded as aquatic
organisms. Hence, all products containing large amounts of free water
can be particularly susceptible to spoilage by bacteria.
Water
supplied by water undertakings in this country is of high
micro-biological quality and is generally suitable for the manufacture
of pharmaceuticals and cosmetics. Low-conductivity water, whether
prepared by distillation or deionization, may be chemically purer but
can constitute a greater microbiological hazard. Distilled water leaving
the still can readily pick up organisms from pipes and tubing and
ion-exchange columns may actually serve as a reservoir of organisms
because nutrient organic residues are not removed by the process.
Without effective treatment to minimize contamination, water can, within
a few days, contain large numbers of initially Gram-negative and
Gram-positive bacteria, and subsequently a wide variety of bacterial,
moulds and yeasts. At this stage, visible and olfactory spoilage occurs
and a foul taste may develop. Indeed, contaminated deionized water has
often been incriminated as the original source of spoilage in a
formulation. Often the responsible organism arepesudomonads which are
not only highly resistant to preservatives but are also able to use the
widest range of organic compounds as substrates.1.4 Isolation of
Contaminant in Pure Culture
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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---
