Dried Teas and Herbs

Abstract

Microbiological safety issues related to dried teas and culinary herbs are influenced by their particular production processes and consumption practices; therefore, a brief description of the production and consumption practices associated with these products, followed by a general review of related microbiological safety issues, is provided. Dried teas are relatively safe products, as evidenced by the lack of reported foodborne illnesses associated with tea consumption. This positive safety record is at least partially due to the heat treatments (steaming and drying) in tea production and during consumer preparation prior to consumption (i.e., by freshly boiled water infusion). In contrast, dried culinary herbs can be carriers of many different microorganisms of public health concern, including Salmonella, Listeria monocytogenes, Bacillus cereus, and Clostridium perfringens. The safety risk is even more pronounced when contaminated dried herbs are added directly to ready-to-eat foods. A systematic approach that includes the implementation of good agricultural practices and good manufacturing practices along the entire production chain, as well as a microbial reduction treatment for imported herbs, is essential in reducing such risk.