Citation
Ong B K., . and Nor Azah M. A., . and Norhazwani O., . and Norulaiman Y., . and Mailina J., . (2009) Microbial enumeration of selected Curcuma-based herbal products. [Proceedings Paper]
Abstract
Microbial enumeration was conducted to determine aerobic microorganisms present in herbal products incorporated with Curcuma species particularly from Curcuma xanthorrhiza and C. domestica. Ten herbal products of oral dosage form available in the market were randomly chosen for this study. The selected herbal products were five majun a ball shaped traditional preparation M1 M2 M3 M4 and M5 four capsules C6 C7 C8 and C9 and one herbal drink D10. Total number of aerobic microorganism and fungi were measured by aerobic plate count. Total aerobic microbial count TAMC was determined on trypticase soy agar and incubated for 3-5 days at 35C. Total yeast and mould count TYMC was determined on sabouraud dextrose agar and incubated for 5-7 days at 25C. Six out of the 10 products M4 M5 C6 C7 C8 and D10 complied with safety limits in both TAMC and TYMC categories. The worst microbial count was noted in majun M3 which had 44 times and 390 times excess for TAMC and TYMC respectively. From the findings 90 of the herbal products tested were contaminated with microorganisms which could be attributed to unhygienic conditions in the different stages of sample preparation production processing and packaging.
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Abstract
Microbial enumeration was conducted to determine aerobic microorganisms present in herbal products incorporated with Curcuma species particularly from Curcuma xanthorrhiza and C. domestica. Ten herbal products of oral dosage form available in the market were randomly chosen for this study. The selected herbal products were five majun a ball shaped traditional preparation M1 M2 M3 M4 and M5 four capsules C6 C7 C8 and C9 and one herbal drink D10. Total number of aerobic microorganism and fungi were measured by aerobic plate count. Total aerobic microbial count TAMC was determined on trypticase soy agar and incubated for 3-5 days at 35C. Total yeast and mould count TYMC was determined on sabouraud dextrose agar and incubated for 5-7 days at 25C. Six out of the 10 products M4 M5 C6 C7 C8 and D10 complied with safety limits in both TAMC and TYMC categories. The worst microbial count was noted in majun M3 which had 44 times and 390 times excess for TAMC and TYMC respectively. From the findings 90 of the herbal products tested were contaminated with microorganisms which could be attributed to unhygienic conditions in the different stages of sample preparation production processing and packaging.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. mal QK99 M3S471 2008 Call Number |
| AGROVOC Term: | HERBICIDES |
| AGROVOC Term: | HERBACEOUS PLANTS |
| AGROVOC Term: | PRODUCTS |
| AGROVOC Term: | CURCUMA |
| AGROVOC Term: | DRUG PLANTS |
| AGROVOC Term: | YEASTS |
| AGROVOC Term: | MALAYSIA |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:14 |
| URI: | http://webagris.upm.edu.my/id/eprint/11387 |
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