Źródła zanieczyszczeń mikrobiologicznych ziół leczniczych i przypraw oraz metody ich dekontaminacji

*Izabela Przetaczek-Rożnowska, Monika Kuźniak

Summary
The aim of this paper was to present the overview of selected sources of potential microbiological contamination of herbs and condiments and the factors which influent on microbial pollution of raw herbal material. The authors compiled the microorganisms which mostly appear in herbs and condiments and briefly described the effect of these microorganism on human healthy and proper functional behave. There was described chemical and physical methods which can be used for microbiological decontamination of them. The paper describes the efficiency of decontamination methods of herbs and condiments which improve their quality and microbiological safety and the defect results of using the methods. The methods were divided into chemical and physical methods which included the most effective and modern methods and also the techniques which are not recommended to apply during decontamination of microorganisms present in polluted herbs and/ condiments. Despite the benefits of using herbs and condiments as a cure factor or as natural additive to compose smell or taste of dishes, the most important is the microbiological safety and assurance of consumers healthy. The selection of the proper method during microbiological decontamination can assure the high quality and safety of raw herbal material at the same time.

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