The microbiological evaluation of chamomile
Foote, Jerald Carter
MetadataShow full item record
Dietary supplement use is very popular in the United States. Regulatory changes have coincided with an increased use of dietary supplements, and there are reports of adverse events associated with their use. In an effort to improve the safety of dietary supplements, it is necessary to evaluate the microbiological quality of these products. Twelve samples of 4 different brands of Chamomile (Matricaria recutita L.), a common medicinal herb used as a tea, were evaluated using an aerobic plate count, yeast and mold count, coliform count, E. coli count, S. aureus count and a Salmonella spp. detection. Both parametric and nonparametric statistical procedures were used in the analysis. Brands differed in aerobic plate count, yeast and mold count and coliform count. No E. coli, S. aureus, or Salmonella spp were detected in any of the samples. Aerobic plate count means for 3 ofthe 4 brands were in the 10^ cfii/g range and the fourth was approximately 10^2 cfu/g. Yeast and mold count means ranged from 10^1 cfu/g to 10^5 cfu/g. Coliform counts ranged from 10^1 cfu/g to 10^3 cfu/g. the results of this study may be useful in establishing microbiological safety recommendations for chamomile and similar dietary supplements.