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This responds to “Biopreservation of emulsified food and cosmetic products by synergistic action of probiotics and plant extracts: a Franco-Bulgarian perspective” by Kostov et al. (1) and attempts to clarify the technical and regulatory requirements regarding cosmetic preservation. In this cited article, authors considered reports of a cosmetic product formulated with a probiotic as nominal cosmetic preservative. The criterion for efficacy was based on failure to detect at one day and 1 year Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli or “Fungi and Yeast” microorganisms in cosmetic emulsion containing specified probiotics. These target microbes apparently were not inoculated but apparently were presumed, if detected, to be production contaminants, in practice apparent indicators of inadequate Good Manufacturing Practices (GMP’s). Based on absence of detections and a surviving probiotic population, effective preservation was concluded, and relevant products were claimed to be “...microbiologically safe for use.”.

food science and applied biotechnology

Letter to the Editor: Response to: Kostov et al. Biopreservation of emulsified food and cosmetic products by synergistic action of probiotics and plant extracts: a Franco-Bulgarian perspective