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n order to investigate the effect of nonionic surfactants on the antimicrobial activity of preservatives in the presence and absence of p.0.E(20) Sorbitan fatty acid ester commonly used in cosmetics and pharmaceutical systems, these experiments were carried out by determining Minimum Inhibitory Concentration(MIC) values and MIC values of adaptation against test organisms. And also the inactivation of the preservative against each microorganism in formula added with various concentrations of P.0.E(20) Sorbitan monostearate were measured by use of a preservative death time curve The results obtained were as fort low : 1) Nonionic surfactant inactivated Methylparaben to varying extents, but not Imidazolidinyl urea. 2) A combined preservative system was inactivated to a little extent (range of 0.16-0.20% Conc.), no adaptation was observed for the 5. aureus ATCC 6538. Imidazolidinyl urea complex combined with Methylparaben had a broad antibacterial spectrum against the Gram(.) and the Gram(-) bacteria It was found that preservatives had a synergistic effect by use of mixed form of preservatives, 3) In formula preserved with 0.2% Methylparaben containing 0.5, 1.0 and 2.0% P.0.E(20) Sorbitan monostearate, E. coli ATCC 10s36 and P. aeruginosa NCTC 10490 died quickly within in 2hr 4) However, from Fig.5, S. aereus ATCC 6538 died more slowly within increasing surfactant concentration and the D-values(Decimal reduction time) were 5.2, 8 and 14 hr. for samples containing 0.5, 1 0 and 2.0% P 0. E(20) Sorbitan monostearate, respectively. 5) In the case of Methylparaben, no adaptation for the E. coli ATCC 10536 6) All of the nonionic surfactant, p.0. E(20) Sorbitan fatty acid ester used in the experiments decreased the effectiveness of Methylparaben, but not of Imidazolidinyl urea.
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