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PROD131 > Microbiological Considerations > Flashcards

Microbiological Considerations Flashcards

1
Q

Microbiology

A
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2
Q

Microscopic organisms

A
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3
Q

History

A
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4
Q

Antoine van Leeuwenhoek

A
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5
Q

Microbes

A

abundant in nature, compromised of lots of species.

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6
Q

Pure culture

A

the propagation of microorganisms or of living tissue cells in special media that are conductive to their growth

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7
Q

Colonies

A

Koch devised methods for study of microorganisms. smearing bacteria on sterile glass, watching individual cells

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8
Q

Useful bacteria

A

help digest food to gain nutrients, make vitamins, clean water, make medicine, make food

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9
Q

Bateria in medicine

A

engineered bacteria (eg, insulin), penicillin

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10
Q

Microorganism types

A

bacteria, archea, protozoa, algae, fungi, viruses, parasites

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11
Q

Hyaluronic acid

A

microbial polymer which is already available on the skin. boosts moisture retention, reduce wrinkles, makes skin elastic and firm

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12
Q

Human microbiom

A

home of millions of bacteria in several body parts. Gut, throat, mouth, skin…

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13
Q

Bacteria

A
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14
Q

Archea

A
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15
Q

Protozoa

A

complex unicellular, special structures that gain food. largest group of microbes

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16
Q

Algae

A

multicellular, photosynthesis, wet environments, produce oxygen, can be counter intuitive if too much

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17
Q

Fungi

A

mushrooms, moulds, yeast. multicellular, release spores to reproduce. turn dead leaves into nutrition for host

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18
Q

Viruses

A

non-living non-cellular, reproduce outside host, can’t self metabolise

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19
Q

Parasite

A

living multi cellular animals (worms), cause disease

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20
Q

Microbial stability

A

microbes affect quality of formulations, may contain microflora introduced from throughout process, determines shelf life

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21
Q

Why we need microbial testing

A

regulation and protection for consumers. most cosmetics are considered growth media for microorganisms

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22
Q

Right environment for microbes

A

moisture, pH, temp, nutrient availability, redox potential

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23
Q

Conditions of oxygenation

A
24
Q

Microbial contamination

A

dependant on formulation, decrease effectiveness, change appearance

25
Q

Microflora

A

groups of microorganisms

26
Q

Sources of contamination throughout production

A

harvest, synthesis, processing, equipment, packaging, shipping, shelf, storage

27
Q

Water

A

basic part of biology, formulations and cleaning. Lots of contamination comes from it.

28
Q

Processes

A

pharmacopeia contains regulations for test of non-sterile and sterile products. conditions of process affect stability and microbial activity

29
Q

Manufacturing environment/personnel

A

easy contamination onto products. regulations and policies for who is allowed

30
Q

Sampling for microbial testing

A

homogenising, filtering, swabbing, rinsing, scraping

31
Q

Microbial testing

A

qualitative/quantitative tests, identification tests, conventional culturing, rapid detection

32
Q

Conventional culturing microbial testing

A

growing bacteria in a sample then observing it, can see total viable count (TVC) of colonies and further investigate them

33
Q

Pros and cons conventional culturing methods

A

reliable, efficient, sensitive, used in range of applications. Time consuming

34
Q

Rapid detection methods

A

general and specific commercial kits which identify microorganisms

35
Q

Immunological methods

A

rapid microbe detecting. protein molecules (antibodies) detect antigens in sample. expensive

36
Q

Molecular methods

A

DNA from body is amplified through polymer chain reactions (PCR) which can then detected genome sequencing

37
Q

Testing formulations

A

natural and sustainable cosmetic products serve as growth for microbes, preservation required

38
Q

Sample preparations

A

specific standards for testing contamination

39
Q

Most toxic compounds on earth

A

botulinum toxin, produced by anaerobic bacteria. A natural protein

40
Q

Preservatives

A

antimicrobial compounds added to formulations to protect product and consumer

41
Q

Attributes of preservation system

A
42
Q

Factors considered when choosing preservative

A

formulation susceptibility, ingredient compatibility, chemical properties, type of formulation/packaging, processing, order of addition, GMP

43
Q

Physical preservation

A

decreasing water, radiation, cold storage

44
Q

Chemical preservation

A

antimicrobials, antioxidants

45
Q

Efficacy of preservation

A
46
Q

Traditional preservation

A

smoking, salting, dehydration, canning, pickling, sugaring, fermenting, acidity

47
Q

Inhibiting microbial growth

A

changing chemical properties or direct targeted microbes

48
Q

GMP

A

good manufacturing practises. universal concept to make pharmaceutical products safe and consistent

49
Q

Caution with preservatives

A

interact with excipients, certain pH range, either bacteria or fungi but not both, skin reactions

50
Q

Regulations

A

companies and individuals who sell cosmetics are responsible for safety GMP has improved quality control

51
Q

MEDSAFE

A

NZ authority responsible for regulation

52
Q

Cosmetic NZ

A
53
Q

Other regulatory bodies in NZ/AUS

A
54
Q

Global regulatory agencies

A

WHO, food and agricultural organisation of UN, codex alimentarius, international conference on harmonisation

55
Q

Legislation NZ

A

trans pacific partnership agreement, hazardous substances and new organisms act 1996

PROD131 (12 decks)

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