Product Description
Produced by adding hot water to the leaves of Camellia sinensis.
Chemicals/Microbes usually present
Salmonella spp.
Escherichia coli
Common Diseases Caused By Contaminants and Their Symptoms
Salmonellosis
Symptoms: diarrhea, fever, and abdominal cramps
Incubation period: 12-72 hours
Duration- 4 to 7 days
Hemorrhagic colitis
Symptoms: severe cramping (abdominal pain) and diarrhea (can be bloody)
Incubation period: 1-9 days
Duration: average of 8 days
Prevention / Risk reduction
- Tea bags stored at room temperature can last up to 18 months; instant tea up to 3 years; loose tea lasts up to 2 years.
- Keep in airtight containers.
- Cover tightly.
- Brew tea leaves for at least 3-5 minutes at 91°C.
- Keep in a clean, cool, dry place and away from heat and direct sunlight.
- Consume before the indicated expiration date.
Control Measures
- Seek medical help immediately if any of the abovementioned symptoms appear.
References
- Carraturo, F., et al. (2018). Comparative assessment of the quality of commercial black and green tea using microbiology analyses. BMC Microbiology, 18: 4. DOI: https://doi.org/10.1186/s12866-017-1142-z. https://link.springer.com/article/10.1186/s12866-017-1142-z#citeas.
- http://www.cdc.gov/salmonella/
- https://www.fda.gov/Safety/Recalls/ucm490472.htm
- https://www.health.ny.gov/diseases/communicable/e_coli/fact_sheet.htm
- https://books.google.com.ph/books?id=mX1XAQAAQBAJ&pg=RA2-PA379&lpg=RA2-PA379&dq=tea+pathogen+outbreaks+contaminants&source=bl&ots=3scFzIe0SA&sig=czxXZ3HGJ3B2cCuXsorA_U_W-
- Keller, S.E. et al. (2015). Survival of Salmonella on Chamomile, Peppermint, and Green Tea during Storage and Subsequent Survival or Growth following Tea Brewing. Journal of Food Protection: 78(4), pp. 661-667. DOI: https://doi.org/10.4315/0362-028X.JFP-14-508. http://jfoodprotection.org/doi/10.4315/0362-028X.JFP-14-508.