Microbiological Analysis of Cosmetics

  • Anavella Gaitan Herrera
Part of the Methods in Molecular Biology book series (MIMB, volume 268)

Abstract

Cosmetics are products of chemical or natural origin dedicated specifically for use in skin and mucosa (1). The constant development of the cosmetic industry has generated the necessity to carry out microbiological analysis on the raw materials used in the industrial production of cosmetics as well as the final products, with the purpose of obtaining products of good microbiological quality (2).

Keywords

Fermentation Agar Mold Polysaccharide Pseudomonas 

References

  1. 1.
    American Public Health Association (1984) Compendium of Methods for the Microbiological Examination of Foods, 2nd ed. (Speck, M. L., ed.). Compiled by the APHA Technical Commitee on Microbiological Methods for Foods. Washington, DC, American Public Health Association.Google Scholar
  2. 2.
    American Public Health Association (1978) Standard Methods for the Examination of Dairy Products, 14th ed. (Marth, E. H., ed.). Washington, DC, American Public Health Association.Google Scholar
  3. 3.
    Code of Federal Regulations (1983) Title 21, Food and Drugs. Par 129, Processing and Bottling of Bottled Drinking Water. Washington, DC, US Govt. Printing Office.Google Scholar

Copyright information

© Humana Press Inc.Totowa, NJ 2004

Authors and Affiliations

  • Anavella Gaitan Herrera
    • 1
  1. 1.Planta Piloto de Procesos Industriales Microbiológicos (PROIMI)-CONICETTucumánArgentina

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