Chiang Mai Journal of Science

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A total of 30 samples of tea products purchased locally in Chiang Rai were investigated to determine their microbiological quality. Using standard plate count technique and various kinds of selective media, the total cell counts of aerobic bacteria, yeasts and moulds, Escherichia coli, Bacillus cereus, Staphylococcus aureus, and Salmonella spp. were evaluated. Our results revealed that all tea samples (100%) were contaminated by aerobic bacteria. Moulds and yeasts were found in 16 samples ranging from 1x104 to 1.7x10⁷ cfu/g. B. cereus and S. aureus were also detected in 26 and 24 samples, respectively. However, no contamination of E. coli and Salmonella species was observed. This preliminary survey indicated that manufacturing process of the tea products was not hygienic. In addition, based on the criteria of microbiological safety of foods and food products, most tea samples (80%) were in the unacceptable state (>10⁶ cfu/g).

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