بررسي ميزان آلودگي چاي مصرفي شهر بابل به قارچ‌هاي ساپروفيت و اهميت بهداشتي آن

Study of saprophytic fungus contamination levels of tea consumed in Babol and its implications on health

زمينه و هدف: چاي دم‌كرده از متداول‌ترين نوشيدني گرم در جهان بوده كه آلودگي آن به قارچ‌ها، سبب آلودگي به سموم حاصل از متابوليسم آنها شده كه اين امر مي‌تواند اثرات سوء خطرناك تا حد ايجاد سرطان‌هايي نظير هپاتوما و غيره شود. هدف اين مطالعه، تعيين ميزان آلودگي چاي‌هاي مصرفي شهر بابل به قارچ‌ها مي‌باشد . موادّ و روش‌ها: اين مطالعه‌ي توصيفي ـ تحليلي بر روي 100 نمونه چاي خشك مصرفي شهر بابل انجام‌شد . نمونه‌ها از مناطق مختلف شهر و به‌صورت تصادفي از منازل و مغازه‌ها جمع آوري‌شد و مشخصات چاي‌ها در جدولي ثبت‌گرديد. به منظور تعيين آلودگي، 20 قطعه از ذرات چاي هر نمونه در پليت حاوي محيط سابورو دكستروز آگار كشت‌ داده‌ شد و طي معاينه‌ي روزانه‌ي پليت‌ها، قارچ‌هاي رشديافته در اطراف قطعات چاي با روش معمول آزمايشگاهي شناسايي‌شدند. ميزان آلودگي برحسب تعداد كلني قارچ در 100 ميلي‌گرم چاي خشك اندازه‌گيري‌شد. (p≤0/05) يافته‌ها: همه‌ي 100 نمونه چاي كشت‌داده‌شده، آلوده بودند. نمونه‌ها به‌صورت فلّه‌اي، بسته‌بندي و كيسه‌اي طبقه‌بندي شدند كه آلودگي در گروه كيسه‌اي بيشتر و در فلّه‌اي ازهمه كمتر بود و اختلاف عددي بين اين گروه‌ها از لحاظ آماري نيز معنادار بود

Background and purpose: The herbal tea is one of the most common hot beverages in the world. Tea poisoning as a result of saprophytic fungus contamination can cause many different diseases among human. This research was aimed at defining saprophytic fungus contamination rate of all kinds of tea which are being consumed in Babol, northern Iran. Materials and Methods: This research was carried out on 100 samples of tea using descriptive – analytical method. The samples were gathered from different regions of the city including both homes and shops. The properties of tea are registered in a table. To define the level of the contamination, 20 pieces of each tea sample were cultivated in Sabouraud Dextrose Agar (S) fields The grown fungus around tea pieces were recognized by an ordinary laboratory method, during daily observations of plates. The rate of contamination was measured based on the total amount of colony per100 mg of dry tea leaves. (P Value ≤ 0/05). Results: All of the 100 cultivated tea samples were contaminated. The samples were classified into three groups of packed, unpacked and bagged tea, respectively. The maximum contamination rate was seen in bagged group. Statistical differences between groups were significant. (P< 0.001 (The most identified fungus were as follow: Aspergillus Niger, penisillium A. flavus, Mucur spp. Among tea samples which were collected from homes and shops, home samples were more polluted than shop samples, but there was not any significant difference (P=0.33). The unpacked tea samples were less polluted than firm packed tea samples but the difference was not significant (P=0.27). Conclusion: The result of this study indicates that the consuming tea in Babol is highly contaminated by saprophytic fungus which can be a serious threat because of the popularity of tea as a hot beverage. and so an accurate control over all various steps of harvesting, processing and distributing of tea is necessary and recommended.