Summary
The presence of pathogenic microorganisms in raw herb is undesirable because of potential internal and local infections. The aim of studies was the evaluation of incidence of mentioned microorganisms also their survival time in raw herbs. The studies included 50 raw herbs from turnover with 1 year warranty of suitability. The raw herbs were classified to studies after preliminary review of literature regarding the presence of substances neutral to microorganisms. The studies included 8 raw herbs like herb (herba), 6 like root (radix), 4 like flower (flos), 7 like fruit (fructus), 3 like seed (semen), 4 like bark (cortex) and 3 different (varia). The raw herbs were stored in room temperature in dark place during 12 months. In total the pathogenic microorganisms were detected in 35 raw herbs.
In 12 raw herbs occurred 2 microorganisms, in 23 was found 1 microorganism and 15 raw herbs were free of pathogenic microorganisms. It seems that the pathogenic microorganisms are present in 70% of raw herbs. The studies shown that the yeast fungi of Candida species and geophylic dermatophytes of clinical importance survived relatively short and after 6 month are absent. Relatively long live in raw herbs staphylococci Staphylococcus aureus (6 months) and nonfermentative bacilli Pseudomonas aeruginosa (9 months). While the greater quantity of enterococci Enterococcus faecalis, bacilli Escherichia coli and aerobic bacilli Bacillus cereus survived in raw herbs (49% all isolated pathogenic microorganisms) during 12 month.