Determination of aflatoksin B1 and microbiologichal quality in some organic spices and herbal teas produced in Turkey

In the present study, organically produced spices and herbs were analyzed for determination of aflatoxin B1 (AFB1) by ELISA using immunoaffinity column. For this purpose 93 organic spices and 37 organic herbs were randomly selected from organic markets and organic shops in Turkey. In samples, yeast-mold, Staphylococcus aureus, and Coliform counts were enumerated AFB1 was detected in 58 organic spice and 32 organic herb samples. Among organic spice samples, the maximum value was detected in cinnamon sample (53 µg/kg). AFB1 was not detected in thyme samples. AFB1 levels of 41 organic spice samples were above the EU regulatory limit (5 µg/kg). Among organic herb samples the highest concentration of AFB1 (52.5 µg/kg) was detected in a rosehip sample. AFB1 levels of 21 organic herb samples were above the regulatory limits of the European Union. Yeast-mould in 65 (%70), Staphylococcus aureus in 74 (%79,56), Enterobecteriaceae in 82 (%88,17) and coliform bacteria in 72 (%77,41) have been determined out of 93 miscellaneous organic spices which had been analysed microbiologically. In no thyme sample, a type of organic spices, has been encountered a yeast-mould by any chance; likewise, Staphylococcus aureus, Enterobecteriaceae and coliform bacteria have not been chanced upon in any of the samples of bay leaves. Yeast-mould in 30 (%82), Staphylococcus aureus in 33 (%89,19), Enterobecteriaceae in 36 (%97,29) and coliform bacteria in 25 (%67,56) out of 37 organic herbal tea samples have been determined in their microbiological analysis. The lowest medium of consantration has been confronted particularly in fennel among all other bacteria analysed in vegetal tea samples. These exigent results have vitally indicated the urgency of better precautions so as to prevent microbiological and mycotoxin contaminations in spices and vegetal types of tea. Key Words: Organic spices, Organic herbal teas, Aflatoxin B1, Microbiological quality.