¹Department of Pharmaceutical Microbiology, Hamidiye Faculty of Pharmacy, University of Health Sciences, 34668 İstanbul, Turkey
²Department of Pharmacognosy, Faculty of Pharmacy, Biruni University, 34010 İstanbul, Turkey
³Institute of Health Sciences, İstanbul University, 34126 Istanbul, Turkey
⁴Institute of Health Sciences, Hacettepe University, 06100 Ankara, Turkey.00 Ankara, Turkey DOI : 10.29228/jrp.683 Although COVID-19 disease has lost its former severity in the period from its emergence in 2019 until today, it still maintains its importance. In this study, it is aimed to determine the plants preferred before and during the COVID-19 pandemic and to determine the microbiological quality of these plants. The information form prepared by ourselves was applied to the local herbalists and market employees in Istanbul in order to determine the plants used in the period and before, and to measure their knowledge about the transportation and storage conditions of the plants. It has been determined that the plants whose use has increased compared to before the pandemic process are turmeric (Curcuma longa L.), ginger (Zingiber officinale L.), galangal (Alpinia galanga (L.) Sw.), thyme (Thymus vulgaris L.) and olive (Olea europaea L.) leaves, and they are mostly consumed in the form of tea. Plants were obtained from randomly selected herbalists and markets in open and closed forms, and herb and tea forms were subjected to microbiological analysis using the spread plate method. According to the results of the study, it is important that pathogenic bacteria such as Klebsiella pneumoniae, Bacillus cereus, Escherichia coli, Yersinia spp. were not detected in the herbs and teas. As a result of the analysis, it was determined that the microbial load of the herb and tea forms of the closed samples taken from the markets was higher than that of the open samples taken from the herbalists, and that the microbial load was largely controlled after the brewing process (infusion-decoction). In addition, the importance of maintaining the water temperature in the brewing methods of teas has been demonstrated. Keywords : COVID-19; herbal tea; medicinal plants; microbiological contamination; microbiologic quality; pathogenic microorganism