Arias ML, Chaves C, Alfaro LD

Language: Spanish
References: 20
Page: 1-6
PDF size: 29.44 Kb.

ABSTRACT

Introduction. Mint (Mentha piperita) and star anise (Illicium verum) represent some of the plants that have been processed and commercialized for therapeutic reasons. As well as the curing properties associated with these medicinal herbs, they may also present chemical components or microbiological agents that can create health problems to the consumers. The aim of this study was to evaluate the bacteriological quality of two of the medicinal herbs most commonly used in Costa Rica: mint and star anise. At the same time, we pretended to determine the effect of different thermic treatments over the bacteriological load of the infusions. Material and methods. the total aerobic plate count, total and fecal coliforms counts and Pseudomonas aeruginosa count was determined in 24 samples of mint infusion and 24 samples of star anise infusion, according to the methodology described by Vanderzant & Splittstoesser. The bacterial survival rate was also evaluated, when the infusions were prepa red either by the conventional method, in microwave oven or by boiling. Results. the results obtained show that 85.7% of the mint infusion samples and 8.3% of the star anise infusion samples presented total aerobic plate counts over the international norm established by WHO. 100% of the mint samples did not satisfy the norm for total coliforms, and 41.7% for fecal coliforms. 100% of star anise samples did satisfy the proposed norm. Pseudomonas aeruginosa was found in levels above the tolerance established by the USP (United States Pharmacopeia) in both samples. Survival results showed that neither the conventional or microwave treatments eliminated all the bacteria present in herbal infusions. Discussion. The results of this study showed poor microbiological quality of the herbal infusions used as medicines. Therefore, it is important to develop norms that should be applied to the controls, so that they will not represent a health risk to consumers.

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