ABSTRACT
Cosmetics are unique products, as diverse as foods and drugs, but without the imposed limits of shelf-life considerations and sterile manufacturing. Furthermore, unlike foods and drugs, the cosmetic industry lacks the support of established academic programs or a significant body of publication; instead, its knowledge base has always fallen under t
TABLE OF CONTENTS
part one|1 pages
Basic microbiology
part two|1 pages
Sanitary practices in cosmetic manufacturing
chapter chapter four|12 pages
Hazard analysis and critical control point (HACCP) protocols in cosmetic microbiology
part three|1 pages
Cosmetic microbiology test methods
part four|1 pages
Preservation of cosmetics
chapter chapter eight|10 pages
Antimicrobial mechanisms of selected preservatives and the bacterial response
part five|2 pages
Global regulatory and toxicologic aspects of cosmetic preservation