Study on Survival of Escherichia coli in Tea and on Related Inhibiting Effect

Abstract

Abstract: This paper is a study on the survival rate of tea moulds in black tea, green tea and Oolong tea at various time points. The results showed that inhibiting effects on Escherichia coli vary remarkably for different kinds of tea. Escherichia coli survive for 36 hours in black tea, the shortest time, and the longest in Oolong, for 144 hours. A chasing inspection on tea after 24 hours being polluted by Escherichia coli in its -processing showed that black tea and green tea have a remarkable inhibiting effect on Escherichia coli. A discussion was carried out on the Escherichia coli inhibiting mechanism to tea. And new evidences and inspirations were promoted on the control of tea Escherichia-coli-pollution.

Key words: Escherichia coli, tea, survival, inhibiting effect

ZHU Jin-guo1,HUANG Zhi-qiang1,DAI Hua1,LIU Hong-xia1,CHEN Li-yin2. Study on Survival of Escherichia coli in Tea and on Related Inhibiting Effect[J]. FOOD SCIENCE, 2006, 27(12): 149-152.

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Study on Survival of Escherichia coli in Tea and on Related Inhibiting Effect

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