+ Chemical, Physical and Microbiological testing
This test is done with each unique batch to ensure quality and stability. Microbiological parameters of the product must include main counts of aerobic place ( ISO 21149:2017), Yeast & mould (ISO 16212:2017) and a pathogens test which has to prove the absence of Pseudomonas aeruginosa, Candida albicans, Escherichia Coli and Staphylococcus aureus are 1g or 1ml.
+ Preservative Efficacy Testing/PET
Every cosmetic manufacturer has to ensure that the product, as purchased, is free from the numbers and types of microorganisms that could affect product quality and consumer health, as well as to ensure that microorganisms introduced during normal product use will not adversely affect the quality or safety of the product.
+ Compatibility and stability
The final stage is important to predict/avoid physical state changes that may occur during storage, transport or product handling. Exposing the product under various conditions that it can be subjected to from the moment of manufacturing to the end of validity, indicates the relative stability level. Conditions such as mechanical stress, UV light, changing temperatures and humidity, are all things the product may be subjected to during its shelf life, and this test, therefore, explores the negative impact these could have. Types of packaging are also considered here, with stability testing being performed in inert packaging as well as the product’s final packaging.