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Microbiology and Preservation of Cosmetics (MCC)

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The course is aimed at all those Microbiologists interested in the field of Microbiology and Conservation of Cosmetics.

The professors of this Course, Sonia Leranoz and Pilar Orús, are PhDs in Pharmacy and Biology respectively and, based on our training and our teaching, research and professional experience in Microbiology issues, we have prepared a pleasant and simple syllabus that we hope you find interesting and you can continue without difficulty, whatever your training.
If you are interested in this training and want to know all the details about its content and operation, you can do so by sending an email to the course coordinators (Ana Mª García, Diego A. Moreno)

goals

The purpose of this Course is to try to get closer to the knowledge of the relationship that microorganisms have with personal hygiene and cosmetic products. Due to the high amount of water that, in general, they have in their composition, cosmetics are susceptible to microbial contamination. The analysis of the raw materials, the semi-finished product and the finished product is essential to guarantee a totally safe product for the consumer and to avoid economic losses that can be generated by microbial contamination, as well as a bad image of the company that markets these products. The application of Good Manufacturing Practices as well as the correct addition of preservatives guarantee that the products reach the consumer in perfect condition and remain that way throughout their useful life. The objectives of the Course are:
▪Know the types of cosmetic products, their main ingredients and the factors that affect microbial growth in a cosmetic product. Know which microorganisms are the most common depending on the product.
▪Based on the reference Regulations, know what type of analysis is carried out on raw materials and finished product to determine their microbial load. Special emphasis will be placed on the validation of the neutralization of preservatives.
▪Know what the main Good Manufacturing Practices are. Get closer to the knowledge of the biofilm and the strategies to avoid its appearance. Importance of cleaning and disinfection. Documentation.
▪Know the conservation strategies and the characteristics of the most common preservatives. What future is foreseen in conservation and what are the trials to determine the preservative efficacy.

Agenda

The Course program consists of twelve Didactic Units grouped into four modules. Module I explains the basic concepts of Cosmetic Microbiology, as well as those factors and ingredients of the formulations that affect microbial growth. Module II focuses on the microbiological control that is applied to all the manufacturing phases of the cosmetic product, which allows the finished product to reach the consumer in perfect condition. Module III deals with the application of Good Manufacturing Practices in Cosmetics, fundamental practices to obtain an innocuous product. In the last module, Module IV, the different preservation strategies of the products and the preservative efficacy tests are explained.

Modulo I:
1.Introduction to Cosmetics and types of cosmetics.
2.Ingredients of cosmetic products.
3.Reference regulations.

Módulo II:
4. Microbiological control of the finished and semi-finished product.
5. Microbiological control of raw materials (except water).
6. Microbiological control of water.
7. Environmental microbiological control and packaging material.
8. Rapid contamination detection methods.

Module III:
9.Good Cosmetic Manufacturing Practices.

Module IV:
10. Preservatives: legislation, families, alternative preservatives, toxicology and microbial tolerance.
11. Conservation strategies. Conservation trends.
12. Preservative efficacy tests.

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