Abstract

In this work, aromatic and taste giving herbs including thyme (n=23), basil (n=23) and mint (n=19) samples collected from retail outlets of Igdir were examined for the microbiological quality as well as the detection of some pathogenic bacteria. Total aerobic mesophilic counts varied from 10² to10⁷ cfu/g in thyme, 10³ to 10⁷ cfu/g in basil and mint samples. Coliforms were present in 34.8% of thyme, 69.6% of basil and 36.4% of mint samples. E. coli was detected only in a mint sample. Detection rate for staphylococci and micrococci in thyme, basil and mint was 21.7, 69.4 and 79%, respectively. Enterococci were observed in 21.7, 26 and 26.3% of thyme, basil and mint samples, respectively. Samples revealed the absence of Lactobacilli, S. aureus.E. coli O157:H7 and Salmonella spp. Aerobic Spore Forming Bacteria (ASB) was present in 56.3% of thyme, 74% of basil and 94.8% of mint samples. Sulphide Reducing Clostridia (SRC) only occurred in 30.5% of thyme and 5.2% of mint samples included SRC. Total yeast and fungal counts indicated that 52% of thyme, 61% of basil, 58% of mint samples was > 10⁴ cfu/g.

Key words: Thyme, basil, mint, herbs, microorganisms, Igdir.