There are dozens of sectors that are trying to keep pace with the speed of our rapidly developing world with the technologies they use and their new scientific methods. One of the most prominent of these sectors in recent years is the cosmetic sector. There are very few people who do not use these products with their brilliant marketing techniques and color packages. Are the only creatures who love the products under these colorful packages?
Personal care products such as shampoos, moisturizers, creams or cosmetics such as mascara, lipstick, liquid eye shadow are a unique environment for the growth of bacteria, molds and fungi that pose a threat to human health. The product may contain dangerous microorganisms, although it may look nice and fragrant when it is looked from the outside. Therefore, when purchasing cosmetic products, it is necessary to ensure that it contains preservatives and that the expiration date has not passed.
Does it mean that these products do not contain bacteria, molds and fungi? The answer depends entirely on the effectiveness of the preservative it contains. Today, the effectiveness of the preservative can be tested with the “Protective Efficacy Test Testi, also known as the ge Challenge Test ve, making the use of the product safer for health.
Scientists at London Metropolitan University have tested blush, fondotene, mascara, lipstick and lip gloss products that are past their expiration date and do not contain sufficient preservatives. They found that the products produced a high rate of dangerous bacteria (Figure: 1).
Although products that do not contain preservatives seem to be advantageous because they do not contain chemicals, it should be kept in mind that they are more risky for use. Shelf life is shorter than non-preservative products but it is more suitable for microbial contamination if not used hygienically. Therefore, when purchasing cosmetic products, care must be taken to ensure that the product contains preservatives and that the preservative contained is proven effective.
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