Microbial Evaluation of Turkish Herbal Teas Before and After Infusion
Journal Title: Journal of Food Quality and Hazards Control - Year 2020, Vol 7, Issue 4
Abstract
Background: Herbal teas are produced and sold in packaged or unpackaged forms all over the world. The aim of this study was microbial evaluation of Turkish herbal teas before and after infusion in boiled water. Methods: A total of 20 packaged and unpackaged samples of Turkish herbal teas, including chamomile, salvia, green, mix, apple, mate, ginger, linden, fennel, and senna tea were collected. All of the samples were analyzed before and after infusion in hot water (~100 °C). Microbiological analyses were performed with tenfold serial dilution for yeast-mold, Salmonella, and Cronobacter sakazakii after enrichment by using the spread-on-plate method on selective agar. Data were statistically analyzed by using Microsoft Office Professional Plus 2013 Excel software. Results: Three out of the 20 tea samples (15%) were contaminated with C. sakazakii. None of the samples were contaminated with Salmonella spp. No significant difference was found in occurrence of C. sakazakii before and after infusion of the samples (p>0.05). Mold and yeast contamination were found in 12 out of 20 teas samples (60%). No statistical significance (p>0.05) was found between the mold-yeast contents of the unpackaged and packaged herbal teas. After infusion, neither mold nor yeast was observed in any of the samples. Conclusion: All of the herbal teas in this research were found to be within the microbiological limits for consumption according to Turkish Food Codex. However, the microbiological results highlighted the need for quality control of senna tea during production to eliminate the risk of C. sakazakii contamination.
Authors and Affiliations
G. Akduman, I. Omurtag Korkmaz*
Keywords
Related Articles
- EP ID EP690943
- DOI 10.18502/jfqhc.7.4.4844
- Views 130
- Downloads 0
Investigation of Enterotoxin-Producing Genes (sea, seb, sec, and sed) in Staphylococcus aureus Isolated from Raw Traditionally and Pasteurized Milk Supplied in Tehran, Iran
Background: The issue of milk quality appears to be vital due to its nutritional value and since raw milk can be regarded as an appropriate environment for the growth of several pathogens by producing an enterotoxin. The...
Comparison of ELISA and PCR Assays for Detection of Pork Adulteration in Halal-Labelled Beef Products
Background: Food adulteration with pork in processed beef products is one of the most serious issues in a food sector in a Muslim-majority country since it is related to religious food ethics regarding the halal products...
The Relationship between Food-Borne Parasites and Cardiovascular Diseases
This article has no abstract. DOI: 10.18502/jfqhc.11.1.14990
Announcement of “7th International Conference on Applied Research in Agricultural Science, Natural Resources & Environment” Held in Iran
This article has no abstract. DOI: 10.18502/jfqhc.9.3.11148
Prevalence and Antibiotic Susceptibility Profile of Staphylococcus aureus in Commercialized Food in Oran, Algeria
Background: With regard to health-threatening infections, Staphylococcus aureus is the leading cause of polymorphic infections varying from a banal tegumentary infection to numerous lethal illnesses. Furthermore, it is t...