Bitki Çaylarında Mikrobiyal Kalite ve Mikotoksin Varlığı

Abstract

Bitki çayları, Camellia sinensis dışındaki bitkisel materyalden elde edilmekte olup hem hoşa giden tatları nedeniyle hem de sağlığı korumak ve çeşitli rahatsızlıkları gidermek gibi amaçlarla eski zamanlardan beri kullanılmaktadır. Bununla birlikte, bu ürünlerin hasat öncesinde ve hasat sonrası üretim aşamalarında kontaminasyona uğrayabildiği bilinmektedir. Bu kontaminantlar arasında patojen bakteriler ve mikotoksijenik küfler önemli bir yer tutmaktadır. Bitki çaylarında uygun şartlarda gelişen mikotoksijenik küfler, insan sağlığı üzerinde olumsuz etkileri bulunan mikotoksinleri oluşturabilmektedir. Bu derlemede çay yapımında kullanılan bitkisel materyallerin mikrobiyal kalitesi ve bu ürünlerdeki mikotoksinlerin varlığı üzerine yapılmış çalışmalara yer verilmiştir.

Keywords

• Bitki Çayı,Mikotoksinler,Mikrobiyal Kalite

Microbial Quality and Presence of Mycotoxins in Herbal Teas

Abstract

Herbal teas are derived from herbal materials other than Camellia sinensis and have been used since ancient times for their pleasurable tastes and for the purpose of maintaining health and relieving various ailments. However, it is known that these crops can undergo contamination prior to harvest and at post-harvest stage of production. Among these contaminants, pathogenic bacteria and mycotoxigenic molds are important. Mycotoxigenic molds that grow under suitable conditions in herbal teas can produce mycotoxins with adverse effects on human health. This review includes the studies that focused on the microbial quality of herbal materials used in tea making and presence of mycotoxins in these products.

Keywords

• Herbal Tea,Microbial Quality,Mycotoxins

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