Total aerobic mesophilic bacteria are bacteria that can grow at an average 36 of body temperature in oxygenated environments and are allowed to be present within a certain limit in microorganisms. The total number of aerobic mesophilic bacteria is an important indicator for the determination of microbiological quality in foods and cosmetic products and is widely used. If the total number of live bacteria is high at the end of the measurements, it shows that there are pathogenic bacteria in that food or cosmetic product. At the same time, total aerobic mesophilic bacteria count, raw material used in cosmetic production, preservatives, packaging material, production conditions, storage conditions and post-production information are obtained.

Cosmetic products offered to consumers should be of a nature that will not harm human health when used under normal conditions and in accordance with the conditions of use prescribed by the manufacturer. Therefore, microbiological analysis of cosmetic products should be carried out regularly in each batch. In this way, the cosmetic product must have good microbiological quality and be reliable by the expiry date.

In order to explain the methods, parameters and limit values ​​of microbiological analyzes which must be performed by the Ministry of Health. A Guide to Microbiological Control of Cosmetic Products has been published. This guideline is based on the Cosmetic Law and Cosmetic Regulation published in 2005. According to the guidelines, microbiological analyzes and calibration studies should be carried out or supervised by microbiologists or microbiologists or highly experienced personnel working in the field. These employees must have working experience in microbiology and be trained in the techniques applied.

Total microbiological bacteria counts are performed by authorized laboratories among microbiological analysis studies. These laboratories carry out these analyzes based on their authorization from national or international accreditation bodies and have experienced and trained staff on their staff.