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Survival of Salmonella in Tea Under Different Storage Conditions and Brewing Methods

Shi, Aiying ; Li, Shenmiao ; Ma, Hui ; Du, Xin-Jun ; Wang, Shuo ; Lu, Xiaonan

Frontiers in microbiology, 2022-03, Vol.13, p.816667-816667 [Periódico revisado por pares]

Switzerland: Frontiers Media S.A

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  • Título:
    Survival of Salmonella in Tea Under Different Storage Conditions and Brewing Methods
  • Autor: Shi, Aiying ; Li, Shenmiao ; Ma, Hui ; Du, Xin-Jun ; Wang, Shuo ; Lu, Xiaonan
  • Assuntos: food-safety ; low-moisture ; Microbiology ; propidium monoazide ; quantitative PCR ; Salmonella ; viable but non-culturable
  • É parte de: Frontiers in microbiology, 2022-03, Vol.13, p.816667-816667
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
    Reviewed by: Qianwang Zheng, South China Agricultural University, China; Thomas S. Hammack, United States Food and Drug Administration, United States
    These authors have contributed equally to this work
    This article was submitted to Food Microbiology, a section of the journal Frontiers in Microbiology
    Edited by: Jen-Yi Huang, Purdue University, United States
  • Descrição: is one of the leading causes of bacterial gastroenteritis. High prevalence of in environment is partially due to its ability to enter the "viable but non-culturable" (VBNC) state when they encounter unfavorable conditions. Dried teas are traditionally believed to have a low risk of causing salmonellosis. This study investigated the survival of in four types of dried teas under different storage conditions and brewing methods. A method that coupled propidium monoazide (PMA) and quantitative PCR was optimized to quantify VBNC cells to assess the risk of contamination in teas after brewing. Each tea sample was inoculated with at an 8 log CFU/ml concentration and stored at 4, 10, and 25°C. Under three storage conditions, the number of survived was highest in teas stored at 4°C and lowest in teas stored at 25°C. After storage of 120 days, culturable was detected from all samples ranging from 6-7 log CFU/g (4°C storage) to 3-4 log CFU/g (25°C storage). The effectiveness of brewing methods in inactivating was assessed by brewing inoculated teas at room temperature, 55, 75, and 100°C for 10 min. Brewing teas at 75 and 100°C significantly ( < 0.05) reduced the number of viable , but VBNC formed when brewed at 75°C. Altogether, can persist in dried teas for over 3 months at a temperature ranging from 4 to 25°C, and thermal treatment delivered during home brewing may not eradicate in teas.
  • Editor: Switzerland: Frontiers Media S.A
  • Idioma: Inglês
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