Microbial Evaluation of Turkish Herbal Teas Before and After Infusion

Akduman, Gül; KORKMAZ, Burcu İrem OMURTAG

doi:10.18502/jfqhc.7.4.4844

Cited by 3 publications

(3 citation statements)

References 5 publications

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“…It was observed that the values were within the limit values according to the acceptable microbiological limits in the "Guidelines for the Evaluation of the Quality of Herbal Medicines" of WHO and Turkish Food Codex [20,21,28]. In previous studies, it has been stated that microbial contamination of packaged products offered for sale is generally less than that of products offered for sale openly [29,34]. However, in this study, it is quite remarkable that the packaged plants contained a higher bacterial load compared to the plants sold in the open.…”

Section: Microbiological Analysis Resultsmentioning

confidence: 83%

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Preferred medicinal plants during the COVID-19 pandemic period: Microbiological quality of herbal teas obtained from these plants

DOĞANAY,

PİŞKİN,

AYDIN

et al. 2024

jrp

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Although COVID-19 disease has lost its former severity in the period from its emergence in 2019 until today, it still maintains its importance. In this study, it is aimed to determine the plants preferred before and during the COVID-19 pandemic and to determine the microbiological quality of these plants. The information form prepared by ourselves was applied to the local herbalists and market employees in Istanbul in order to determine the plants used in the period and before, and to measure their knowledge about the transportation and storage conditions of the plants. It has been determined that the plants whose use has increased compared to before the pandemic process are turmeric (Curcuma longa L.), ginger (Zingiber officinale L.), galangal (Alpinia galanga (L.) Sw.), thyme (Thymus vulgaris L.) and olive (Olea europaea L.) leaves, and they are mostly consumed in the form of tea. Plants were obtained from randomly selected herbalists and markets in open and closed forms, and herb and tea forms were subjected to microbiological analysis using the spread plate method. According to the results of the study, it is important that pathogenic bacteria such as Klebsiella pneumoniae, Bacillus cereus, Escherichia coli, Yersinia spp. were not detected in the herbs and teas. As a result of the analysis, it was determined that the microbial load of the herb and tea forms of the closed samples taken from the markets was higher than that of the open samples taken from the herbalists, and that the microbial load was largely controlled after the brewing process (infusion-decoction). In addition, the importance of maintaining the water temperature in the brewing methods of teas has been demonstrated.

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Section: Microbiological Analysis Resultsmentioning

confidence: 83%

“…In none of the samples Salmonella spp. not detected [29]. Vural et al (2020) in the study of medicinal herbal teas, Escherichia coli and Salmonella spp.…”

Section: Microbiological Analysis Resultsmentioning

confidence: 98%

Preferred medicinal plants during the COVID-19 pandemic period: Microbiological quality of herbal teas obtained from these plants

DOĞANAY,

PİŞKİN,

AYDIN

et al. 2024

jrp

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“…Stojanovic et al ( 2011) analysed 150 herbal teas and found 32% of the teas Cronobacter-positive [37]. Teas are part of the usual diet even of very young infants as early as the first week of life [38]. The teas are often kept over hours at the bedside of babies or patients and are used for oral hygiene or perfusion of stomach tubes [39,40].…”

Section: Microbiological Contaminants In Preterm Feedmentioning

confidence: 99%

Hygiene Aspects of Premature Nutrition

Fischer¹,

Buschulte²

2023

Maternal and Child Health

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The very low birth weight and the not fully developed immune system make preterm infants especially susceptible to infections. Therefore microbiological food safety of preterm nutrition is a particular challenge. This is also due to the fact that breastfeeding is often not possible in these infants. There are several obstacles to breastfeeding, such as intensive care conditions and individual nutritional requirements of the newborn. The chapter covers the microbiological aspects of preterm nutrition, including quality requirements for commercial infant formulas, breastmilk fortifiers and extracted breast milk. The main pathogens of concern (e.g. Cronobacter spp. Salmonella spp. and Clostridium botulinum) are discussed in detail, including related food safety indicators. An important part of the chapter is devoted to the hygienic aspects of preterm formula preparation techniques, storage conditions and microbiological risks linked to certain feeding techniques (e.g. tube feeding). The risks associated with microorganisms found in commercial infant formula and in the prepared environment, as well as the risk of biofilm formation, are described. Options and requirements for risk mitigation are discussed in detail.

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