Abstract

The use of cosmetics has been widely accepted; among them, hand creams are commonly used with the principal function of hydration. However, for the user’s safety, and to ensure good-quality products, these products should follow the Good Manufacturing Practices (GMP) and a strict microbiological quality control. In this study, six samples of hand creams, two industrialized and four compounding were evaluated by microbiological methods of counting and identification of microorganisms. In the industrialized samples, there was no fungal or bacterial growth, whereas in the manipulated ones, there was a growth in 75% of the samples, but none exceeded the limits allowed by microorganisms, and they showed none pathogenic microorganisms. Through the results, it can be concluded that the origin of manufacture may influence final product quality. The results emphasize the need for a stricter control in pharmacies to prevent contamination in the production process, and to ensure safety and trustworthiness to the users of such products.

Key words: Microbiology,quality control, cosmetic Industry.