Cosmetic Spring Cleaning

A favorite makeup product can be like a best friend, so getting rid of it is like cutting the ties on a close relationship. Certain products, however, lose their effectiveness after a period of time and others become bacteria breeding grounds, putting you at risk of a nasty infection. Follow our primer to keep your makeup bag—and you—in top form.

For Your Peepers

+ Eye-area cosmetics have the shortest shelf life due to the risk of introducing bacteria into the eye area. Most experts recommend that you toss mascara a mere three months after purchasing.

+ Never “pump” your mascara, which forces airborne bacteria into the tube and can increase the risk of contamination.

+ Never apply eye makeup while driving. If you hit a bump and scratch the eyeball, an infection can occur. If you do develop an eye infection, stop using all eye cosmetics and toss those that you were using when the infection occurred.

A Good Foundation

+ Liquid foundations, facial cleansers, and moisturizers have a recommended shelf life of approximately six months.

+ Products in wide-mouth jars will go bad more quickly than those in bottles; the more air a product is exposed to, the more likely it is to become contaminated.

+ When applying, try not to touch the mouth of the bottle. Instead, pour a bit of the product into your palm, and, of course, always wash your hands and face before applying your makeup.

+ You’ll know it’s time to restock when the ingredients begin to settle or separate, the texture thickens, or the smell changes.

Pucker Up

+ Powders, lipsticks, lip-gloss and eye/lip liners can last up to a year or more.

+ Sharpen pencils at least once a week to prevent bacteria from being transferred. Toss out any that become dry or crumbly.

Brush-up

+ Always try to keep brushes clean.

+ Wash brushes once a month with a mild soap and water, and lay flat to dry.

+ Never add anything—no water and especially no saliva—to products as it will introduce bacteria that could grow out of control.

+ Keep cosmetics out of high heat and direct sunlight, which will diminish the preservatives that kill bacteria.