ABSTRACT
Abstract various brands of paracetamol syrups are commonly used around the university of benin, ugbowo district, especially for children and elderly patients. Both the microbial and physicochemical properties of the products influence the therapeutic value of pharmaceutical products. However, liquid dosage forms, especially syrups, contain a lot of sucrose, making them more susceptible to bacteria growth. This study was carried out to examine the microbial and physicochemical properties of ten samples of various brands of paracetamol syrups sold in the university of benin environment. These brands were tested in-vitro compendial conditions, which included organoleptic properties such as color and taste, total viable aerobic count, type of isolated microorganisms, physical properties, and content of active ingredients. These experiments were conducted using standard methods and techniques. In terms of microbial properties, the ten investigated paracetamol syrups met the requirements of the usp. The physiochemical characteristics, as shown by organoleptic test results, were red,brown, and pink clear liquid solution with a viscous consistency similar to some analgesic syrups, but the remaining samples had a bitter taste, making them not suitable for children. The ph values ranged from 4.1 to 6.6. According to these findings, the ten different brands of paracetamol syrups sold around the university of benin campus meet pharmacopeia requirements in terms of microbial and physicochemical properties, but the taste of some paracetamol syrups should be improved for greater patient acceptance, particularly among pediatric patients.
