7.1 Evaluation of preservatives
Potential chemical preservatives may be evaluated in the first place by the methods
outlined above, especially by determining MIC values (section 3.6) or by viable counts
(section 3.2). The RW, CM and KS tests (sections 3.1.1 and 3.1.2) have no relevance in
preservative evaluation. It will be recalled (section 2.5) that formula ingredients may
reduce the efficiency of a preservative which has shown up well in conventional tests
using culture media as the suspending fluid.
Emulsions, especially oil-in-water emulsions which, incidentally, figure widely
in cosmetic products, are especially prone to failure because the preservative may
partition into the oily phase of the emulsion while contaminants will flourish in the
aqueous phase now deprived of preservative by partitioning (see Chapter 18 for further
details).
The cardinal requirement, therefore, for preservative efficacy is the evaluation of
the finally preserved preparation and this may be performed by means of a challenge
test. In essence, the (hopefully) preserved product is deliberately inoculated (challenged)
with suitable test organisms and incubated and examined to see if the inoculum has
been able to grow or if its growth has been successfully suppressed. There has been
extensive debate on challenge testing and the subject has been reviewed by Cowen and
Steiger(1976).
The British Pharmacopoeia (1993) contains a test for efficacy of preservatives. In
essence, the product is deliberately challenged separately by the fungus Aspergillus
niger, the yeast Candida albicans and the bacteria Ps. aeruginosa and Staph, aureus.
These organisms represent potential contaminants in the environment in which products
are prepared, stored or used. Other organisms may be used in specified circumstances,
e.g. the osmophilic yeast, Zygosaccharomyces rouxii for preparations with a high sucrose
content, and E. coli for oral liquid preparations.
Different performance criteria are laid down for injectable and ophthalmic
preparations, topical preparations and oral liquid preparations. Inhibition of the challenge
organism is determined by viable counting techniques. The British Pharmacopoeia
(1993) should be consulted for full details of the experimental procedures to be used.
The United States Pharmacopeia (1995, 23rd edn) also gives procedures for
evaluating the efficacy of antimicrobial preservatives in pharmaceutical products.
7.2 Preservative combinations
The use of preservative combinations may be used to extend the range and spectrum of
preservation. Thus, in the series of alkyl esters of 4-hydroxybenzoic (/?-hydroxybenzoic)
acid (parabens), water solubility decreases in the order: methyl, ethyl, propyl and butyl
ester. By combining these products it is possible to achieve a situation where both the
aqueous and oil phase of an emulsion are protected.
Combinations may also be used to extend the spectrum of a preservative system.
Thus, the preservative Germall 115 has an essentially antibacterial activity and very
low, if not zero, antifungal activity. By combining Germall 115 with parabens, which
possess antifungal activity, a broader spectrum (antibacterial/antifungal) preservative
system is obtained.
252 Chapter 11