Chemical mixtures in cosmetic products pose serious risks to consumer health. Therefore, in order to prevent microbial growth in cosmetic products, various chemical substances known as preservatives are added. However, when this is done, the preservatives to be added must be compatible with the other ingredients in the formulations of the cosmetic product and should not have toxic, allergic or irritating effects on the wearers. The Cosmetic Law, which is in force, imposes responsibility on the manufacturers.

Cosmetic products, until more recently, products that should be of suitable quality in terms of consumer health but not necessarily microbiologically sterile. For the first time, it has been realized that cosmetic products can be fused with microorganisms and baby deaths caused by the use of talcum powder produced in New Zealand in 1946.

In researches, it has been determined that cosmetic products can be transmitted by various microorganisms. It was decided that cosmetic products, which should not contain pathogenic microorganisms, should be protected with appropriate preservatives and produced in accordance with safety rules.

Necessary regulations have been made by many health institutions in the world and by the European Union Commission for the microbiological protection of cosmetic products.

In our country, based on the Council Directive 76 / 768 / EEC and the Commission Decision 96 / 335 / EC issued by the Ministry of Health and based on the Cosmetic Law, the Cosmetic Regulation has been published and the relevant principles have been determined.

Microbial contamination encountered in cosmetic products and causing the degradation of the product may be caused by the raw materials used. Microbial exposure may occur due to raw materials, auxiliaries, water, packaging materials, employees, production facilities, equipment used, environment and storage conditions used in production. Or it may also occur during use of the product by the consumer.

The amount of water, carbon and nitrogen contained in cosmetic products, minerals, oxygen, appropriate temperature and appropriate pH values ​​create favorable conditions for the growth of microorganisms. Sugar and fatty alcohols, fatty acids, carbohydrates, proteins, amino acids, vitamins and vegetable raw materials in the product formula also cause microorganism growth.

The microorganisms entering the product produce unexpected changes in the smell, color, viscosity and performance of the product through a number of reactions. This causes the product to deteriorate and cause health problems for the users of this product.

Preservatives used in cosmetic products are chemical substances that are added to prevent their growth and to prevent chemical degradation of the product against the possibility of bacteria, yeast or mold formation.

Chemical substances used as preservatives are substances that kill microorganisms or stop reproduction. To ensure protection during the shelf life and lifetime of the products, the preservatives must be in sufficient concentration. Here are two important points:

• The amount of preservative should adequately protect the product from microorganisms.
• At the same time, the consumer should not show toxic and allergic effects on the skin and cause problems such as hypersensitivity.

Protective efficacy tests are performed to check the effectiveness of the preservatives contained in cosmetic products and to evaluate the safety of the product.

These tests determine the type of preservatives and the minimum amount of preservatives required for adequate protection of the products. These studies are performed with a screening - strain test.

These tests, called the Challenge test, provide assurance that the cosmetic product can be protected by the protective chemicals contained in its formulations against the danger of deterioration or infection, from production to delivery to consumers.

Challenge tests must be applied to all cosmetic products. Different methods developed by various organizations around the world are applied for performing these tests. However, all have one thing in common: combining the test specimen with different microorganisms and taking the test specimens at different times to determine the number of surviving microorganisms.

 

All laboratories are performing a Challenge test in cosmetics.