Satışa sunulan bazı bitki ve meyve çaylarının paket ve açık formlarının mikrobiyolojik kalitesinin belirlenmesi


Thesis Type: Postgraduate

Institution Of The Thesis: Marmara University, Institute Of Health Sciences, Department Of Nutrition And Dietetic, Turkey

Approval Date: 2018

Thesis Language: Turkish

Student: GÜL ÖĞREN

Supervisor: Burcu İrem Omurtag Korkmaz

Abstract:

Objective: Microbiologically analyze the packaged and unpackaged forms of herbal and fruit tea and evaluate the appropriateness of consuming products in terms of food safety according to the obtained results.

Study design/ methodology: Analysis of mold, yeast, Salmonella and Cronobacter sakazakii were carried out in the packs and open forms of 10 different herbal and fruit teas, both packaged and unpackaged, both before infusion and after infusion with boiling water at 100°C. In addition, pH and temperature values were measured with portable pH meter (MILWAUKEE MW 102) all samples treated with boiled water.

Findings: No Salmonella was found in any of the 20 samples taken to study. C.sakazakii was detect in three of the samples [chamomile tea (open form), cinnamon tea (open and packed form)]. The proportion of samples containing mold or yeast or both of them was 85% (n = 17). It was found that the average pH value of open form was 5,37 ± 1,01 and average pH value of pack form was 5,74 ± 0,88 at 25 ° C. Additionally apple tea had the lowest pH level (packaged: pH: 3,17; unpackaged: pH: 3,44).

Results: It has been determined that the pH value of the examined herbal teas is in the acidic range. Salmonella was not be found. Cronobacter sakazakii was found in some samples because it was resistant to dry conditions while not encountering Salmonella. It has been observed that some of the plant teas are prone to mold and yeast reproduction. For this reason, it should be kept in a dark place with low humidity.

 

Keywords: Salmonella, Cronobacter sakazakii, mold, yeast, herbal tea