Medicinal plants may be exposed to a wide range of microbial contamination during pre- and post-harvest stages and they can present high microbial counts. In this study, we have analyzed the microbial quality of 44 samples of dry herbs and tea bags namely: Mint( Mentha spp), Balm( Melissa officinalis), Summer savory( Satureja hortensis), Iranian Thyme( Zataria multiflora), Indian Valerian( Valeriana walichii) and the tea bags. The samples were collected from traditional herbal shops. Bacterial contamination of the samples was evaluated using Baird-Parker agar (BP), Tryptone Bile X-Gluc(TBX), Violet Red Bile Agar (VRBL), and Violet Red Bile Glucose (VRBG) used for the selective isolation and enumeration of Staphylococcus aurous , E.coli ssp. ,coliform bacteria, and Enterobacteriaceae Respectively. Furthermore Xylose lysine deoxycholate agar (XLD) and Bismuth Sulfite Agar(BSA) used for the detection of Salmonella spp. Fungal and mold contamination was assessed using yeast extract glucose chloramphenicol agar. The results was shown detecting a contamination of the samples with total count (100%) and Enterobacteriaceae (85%),Total coliform (83%), Mold & yeast (98%). The analysis from herbs showed that the percentage of contamination was 59% in both microbiological values not detected Pathogenic bacteria like Staphylococcus aurous, , Salmonella spp, from tea bag and herbs. Also water extract and Hydro-alcoholic extract of these herbs were investigated. The water extract and Hydro-alcoholic extract showed a lower microbial load in comparison to dry herb. Results indicated that contamination highest and lower contamination was observed in Indian valerian in Iranian Thyme, respectively.

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