Abstract:

The microbial contamination of cosmetics and the use of preservatives were analyzed, and the control ability of the preservative system to microbial contamination was evaluated. According to “Safety and Technical Standards for Cosmetic” （2015th Edition） （hereinafter referred to as “Standards”）, 38 batches of microorganisms and preservatives of commercial cosmetics were detected, and the detection conditions were summarized; the bacteriostatic test was carried out according to the general rule 1121 of the fourth part of Chinese Pharmacopoeia （2015th Edition）. The results show that the microbiological indexes of three batches are unqualified, which does not meet the requirements of the “Standards”. The contaminating bacteria are identified as Streptococcus porcinus, Kocuria rosea, and Pantoea agglomerans. The type and concentration of preservatives are within the requirements of the “Standards”. 7 batches use 4-hydroxybenzoates, 3 batches use phenoxyethanol,1 batch use methyl isothiazolinone, and 23 batches use composite preservative. 38 batches of cosmetics all pass the antibacterial efficacy challenge experiment. The results show that the control of microbiological index in cosmetics cannot be completely dependent on preservatives. Manufacturers should strictly control the scope and dosage of preservatives, control the production process and production environment, strengthen the microbiological control in the production process, and improve the product quality.

Key words: cosmetics, microbial contamination, preservatives, bacteriostatic experiment, analysis