Studying the contamination of tea and herbal infusions with mold fungi as potential mykotoxin producers: the first step to risk assessment (message 1)
Автор: Minaeva L.P., Aleshkina A.I., Markova Y.M., Polyanina A.S., Pichugina T.V., Bykova I.B., Stetsenko V.V., Efimochkina N.R., Sheveleva S.A.
Статья в выпуске: 1 (25), 2019 года.
We analyzed microbe contamination of 54 tea samples (Camellia sp.), black and green one, including those with various additives, and tea infusions, including herbal ones. Tea that was not packed (semi-finished product) came from the following regions: India, Indonesia, Sri-Lanka, Vietnam, Kenya, China; packed tea was bought in retail outlets in the RF. Overall, 83.3 % samples of unpacked tea conformed to microbiological standards as per mold fungi; 16.7 % samples that didn't conform to them contained mold fungi in quantities equal to 1.3-8.2·103 CFU/g. We detected discrepancies in quantities of mold fungi in samples with different fraction structure of tea (in average CFU/g): large-leaved tea contained 2,3·102 CFU/g; middle-leaved, 7,4х102; small-leaved (including tea dust), 1,7·103. All packed tea samples (Camellia sp.), including those with additives, conformed to the requirements fixed by the existing standards. Aspergillus niger mold fungi prevailed in examined tea (Camellia sp...
Camellia sp, tea, herbal tea, mold fungi, producers of mycotoxins, producers of emergent mycotoxins, mycotoxins, microbe contamination, bacteria
Короткий адрес: https://readera.org/142220670
IDR: 142220670 | DOI: 10.21668/health.risk/2019.1.10