Bitki Çaylarında Mikrobiyal Kalite ve Mikotoksin Varlığı

Year 2018, Volume: 11 Issue: 3, 362 - 380, 30.12.2018

Nuray Can , Serap Duraklı Velioğlu

https://doi.org/10.18185/erzifbed.413371

Cited By: 2

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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