Tea is the most frequently consumed drink in the world after wine, being an aromatic beverage typically prepared by pouring hot or boiling water over cured Camellia sinensis leaves. Microbial contamination of tea powder can occur frequently due to mismanagement and unhygienic conditions during tea storage and processing. Serious health risks can result from this microbial contamination. The goal of the study is to perform a microbial analysis of 10 samples of commercially available tea pouches to investigate the presence of different microorganisms, including fungi, in tea powder samples. According to the report, 80 percent of the samples (8 out of 10) of branded tea sold in small pouches and the number of bacterial colonies ranged from 2-68 CFUs were found to have a bacterial load; sample no 7 showed the highest bacterial count of 68 CFUs. Bacillus was the bacteria that was widely observed and 60% of the sample (6 out of 10) pouches also had fungal load. This research serves as an eye opener to tea addicts and makes them aware of the risk during the shelf time of rising microbial load.
Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5398
No comments:
Post a Comment