Piyasada satışa sunulan bazı bitkisel çayların mikrobiyolojik kalitesi

Abstract

In this study, 56 herbal tea samples (non-packaged, nylon packaged or in bag)purchased from Ankara, Bolu and Mersin provinces were examined for total mesophilicaerobic bacteria (TMAB), total yeast-mould, total aerobic spore forming bacteria,Staphylococcus aureus, Escherichia coli and coliform group bacteria counts and alsofor Salmonella spp. incidence. According to the analyses results, 33 samples purchasedfrom Ankara, especially those were in nylon or cardboard packaged, showed the highestTMAB counts, whereas 15 samples purchased form Mersin showed the lowest TMABcounts. TMAB counts were found as 102 cfu/g in 5%, 103 cfu/g in 34%, 104 cfu/g in21%, 105 cfu/g in 23%, 106 cfu/g in 11% and 107 cfu/g in 5% of the samples. Totalmould counts of the samples ranged between 102 and 105 cfu/g. On the other hand, therewere not aerobic spore forming bacteria in 48% of the samples, while 28.5%, 12.5%,9% and 2% of the samples contained aerobic spore forming bacteria at the level of 101cfu/g, 102 cfu/g, 103 cfu/g and 104 cfu/g, respectively. Staphylococcus aureus was notdetected in any samples. It was determined that 27 herbal tea samples containedcoliform group bacteria and the level was > 1.1x103 MPN/g in 9 samples. Furthermore,Escherichia coli were determined in 13 samples (3.6-3.6x103 MPN/g) and one samplewas found Salmonella spp. positive.It was concluded that the differences in microbial flora among regions could arise frompossible contaminations during harvesting, processing, storage, transport andpackaging, therefore it is necessary to control microbiological qualities of herbal teas atall stages from harvesting to consumptionKey Words: Herbal teas, Total mesophilic aerobic bacteria, mould and yeast, totalaerobic spore forming bacteria, Salmonella spp., Staphylococcus aureus, Escherichiacoliii