Keywords
Pimpinella anisum
Ilex paraguariensis
mycotoxigenic fungi
How to Cite
Abstract
Microbiological evaluation on stored products such as medicinal plants has been a matter of great concern for Food Safety due to the potentiality in producing mycotoxins by some fungal species. In the present paper, the isolation, quantification and identification of potentially mycotoxigenic fungal genera in the chamomile (Chamomilla recutita),anise (Pimpinella anisum) and mate tea (Ilex paraguariensis) tea-leaf samples are reported. The analyzed tea-leaf samples were purchased from stores located in the city of Curitiba, Paraná, Brazil, and they were evaluated in the forms of cool infusion (pouring cool water on the leaves), regular infusion (pouring hot liquid on the leaves) and leaves boiling process. In chamomile, mate tea and anis tea-leaf samples analyzed in infusion form, no significant differences on CFU/g values were showed. The cool infusion forms of chamomile and anis teas presented some significant differences, but not in mate tea cool infusion. The fungal genera isolated from analyzed samples were Aspergillus sp (35.9%); Penicillium sp (9.4%); Fusarium sp (0.21%); Rhizopus sp (11.5%), Ulocladium sp (18.4%)and Mycelia sterilia (6.84%). The potentially mycotoxigenic fungus Aspergillus sp was the most frequent in all of analyzed tea samples, followed by Penicillium sp e Fusarium sp. Considering that the potentially mycotoxigenic fungi remain in tea samples even after being treated by infusion and boiling processes, some strategies should be implemented to guarantee the food quality and safety.References
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