MICROBIAL EVALUATION OF DIFFERENT MULTIVITAMINSYRUPSOLDAROUND UNIVERSITY OF BENIN, BENIN CITY, NIGERIA

This investigation was done to evaluate the microbial and physicochemical qualities of 10samples of different brands of multivitamin syrups sold within university of Beninugbowoenvironment . These brands were investigated according to the in-vitro compendialrequirements, which include physicochemical properties such as color and taste, pH, total viableaerobic count and type of isolated microorganisms. These tests were performed bystandardmethods and techniques. Drop plate method was used . The physiochemical qualities suchasorganoleptic test results had brown and yellow clear and viscous liquid with sweet tasteinsome multivitamin syrups but one sample have a bitter taste that not suitable for pediatricpatients. The pH values were ranged from 2.9-6.8. These findings explained that the eight outof ten different brands of multivitamin syrups sold within the university of Benin ugbowoarecomply with Pharmacopeia specifications regarding microbial and physicochemicalcharacteristics. The prevalence of these microorganisms in pharmaceutical products such as syrups samplesmay indicate the unhygienic condition, defect in production, poor adoptionof GoodManufacturing practice, ineffective preservatives and inadequate quality control. Thoughtheseproducts fall under non-sterile pharmaceutical products, so they need not require sterilitybutthese drugs must conform to the microbiological purity criteria set in the appropriatepharmacopeial standard.