SURVEYING SOME FOOD HYGIENE AND SAFETY CRITERIA OF HERBAL SOURCES FOR TEA PRODUCTION TO SUPPORT MENSTRUAL PAIN RELIEF

Abstract

Herbal teas are increasingly being used because people are tending to return to foods derived from nature. Herbal tea has many advantages such as good taste, easy to drink and benign, has the effect of promoting health, beauty and supporting the treatment of various diseases very effectively. However, a supply of clean and safe raw materials has a significant impact on product quality and user trust. In this study, we evaluated the residual sulfur content, some pathogenic microorganisms, and the content of pain-relieving chemical compounds present in tea materials such as Lycium chinense Minor, Ziziphus jujuba Mill., Rosa chinensis Jacq., Leonurus sibiricus L., Euphoria longana steud nephelium longana. The results showed that the materials used to make tea for menstrual pain relief contained residual sulfur at the allowable level, were not contaminated with pathogenic microorganisms according to national standards and did not contain synthetic analgesics, anti-inflammatory as well as the hormone Estraodiol.