EVALUATION OF TEA AND CONDIMENTS BY FOOD MICROSCOPY: LEGISLATION AND CASE STUDIES

• DOI: 10.22533/at.ed.159322221127

• Palavras-chave: health surveillance, food analysis, teas, infusions, condiments

• Keywords: health surveillance, food analysis, teas, infusions, condiments

• Abstract:

  The main objectives of food microscopy are the identification of food products, the detection of fraud and the investigation of dirt and foreign matter. The identification through microscopy of foods of plant origin used in natura or as raw material for food products is characterized by being a fast methodology, relatively low cost and extremely satisfactory in the desired identifications. Through this type of analysis, we can provide subsidies to government health surveillance agencies to verify the quality of food and, this way, help protect the health of consumers. Knowledge of current regulations is essential for proper analyses. RDC 716/2022 recommends that tea is a product consisting of a plant species authorized for its preparation, which may be of a single species or mixed (two or more species). This product must be called “tea” followed by the common name of the plant species used, which may be added by the process of obtaining it, specific characteristics or names consecrated by use. However, not all plant species, nor any part of the plant, can be used to prepare teas. Another concern is the addition of dyes. Despite improving product presentation, studies have shown that colorants are not completely innocuous additives. Furthermore, these additives can be added to mask fraud related to the composition of foods, particularly teas and spices, requiring integrated microscopic and chemical analyses. Thus, the present study seeks to review the literature, analyzing the main biological contaminants found in forensic analysis of foods, providing reference materials that address diagnostic aspects, particularly in focal food species. The results of the present work can serve as an aid for carrying out food analysis work carried out in public health and food health surveillance laboratories and other inspection and research centers. Regulatory authorities must be properly prepared to detect flaws in hygiene processes, as inspection can still be considered the most reliable way to keep food that has been improperly handled away from the final consumer.