Bacterial Contamination Assay of Thai Herbal Products
Pimonwan Pocaphan BSc* Sumalee Kondo PhD**
Affiliation : * Student of Master Degree of Science Program in Medical Sciences (Nutraceutical), Faculty of Medicine, Thammasat University, Klongluang, Pathumthani, Thailand ** Division of Molecular Genetics and Molecular Biology in Medicine, Department of Preclinical Science, Faculty of Medicine, Thammasat University, Rangsit Campus, Klongluang, Pathumthani, Thailand
Background : Herbal products have been globally used for health promotion. These products were frequently contaminated
with various microorganisms due to raw materials and unhygienic production process. Microbiological quality of several
forms is necessary to determine by microbial contamination assay in order to assure the safety of Thai herbal products.
Objective : To investigate the microbiological quality of Thai herbal products commercially distributed from different regions
of Thailand and marketed in Bangkok and Pathumthani province by bacterial contamination assay.
Material and Method: Thai herbal products were randomly collected in Bangkok and Pathum Thani province. Total of 94
samples were in different dosage forms including liquids, pills, capsules and powders. The samples were divided into two
groups as Standard Certified and Non-Certified herbal products. The products were tested as plate count method using
spread plate technique. The obtained results were interpreted based on Thai Herbal Pharmacopoeia.
Results : The total plate counts of Standard Certified samples were ranged between less than 30 to 5.8 x 107 cfu/g or ml and
the Non-Certified samples were ranged between less than 30 and 6.0x106 cfu/g or ml. In addition, the results showed that 7
out of 49 (14.28%) of Standard Certified sample group and 5 out of 45 (11.11%) of the Non-Certified sample group were out
of the range of acceptable standard. The finding indicated that the microbiological quality of both Standard Certified and Non-
Certified Thai herbal products showed no significant differences.
Conclusion : Majority of the herbal products tested for bacterial contamination were in acceptable standard. However, some
products were out of acceptable range. Hence the rigorous assessment of quality control and good manufactury practice of
Thai herbal production is necessary for safe consumption.
Keywords : Bacterial contamination assay, Thai herbal products, Total plate counts, Standard Certified Thai herbal products, Non-Certified Thai herbal products
