ABSTRACT
Effective and appropriate preservation of cosmetics is an arcane and complex technology. Unlike drug preservation, it enjoys neither the highly controlled aseptic manufacturing systems nor the disciplined application of products in the hands of clinicians. The microbiological safety of foods is ensured by additional protective elements of refrigeration and consumer experience and perception alerting spoilage. Similarly, cosmetics must be made microbiologically stable for years through consumer use and reasonably foreseeable misuse. Further, cosmetic microbiological failure typically offers no obvious signal to consumers alerting to risk. The cosmetic microbiologist is additionally challenged by the complexity of products in this category. By statutory definition (1), cosmetics are articles intended to be rubbed, poured, sprinkled, sprayed on, introduced into, or otherwise applied to the human body for cleansing, beautifying, promoting attractiveness, or altering the appearance. The diversity by which industry functionally serves these broad objectives can be seen in products uniquely composed of tens to hundreds of ingredients marketed as solutions, suspensions, emulsions, creams, pastes, powders, and solids and packaged in tubes, bottles, jars, aerosol cans, some with applicators, to be applied daily to skin and even intimate body surfaces.
