Tea Used To Kill Food Pathogens
by January 5, 2004 12:00 am 72 views
Researchers are using tea extracts to reduce food-borne pathogens.
Daniel Fung of Kansas State University has been using tea extracts to kill pathogens on ready-to-eat foods, according to a press release from Dave Edmark, communications director for the University of Arkansas-based Food Safety Consortium.
“Tea extracts have been shown to have antibacterial activities by several compounds in them,” Fung said. “The susceptibility of various pathogenic bacteria to teas has been found to differ.”
Fung said green tea extract has been found to inhibit the growth of Streptococcus mutans.
Fung said green, jasmine and black tea are the most effective for reduction of Salmonella aureus. Jasmine and green tea are most effective in killing Listeria monocytogenes. The tea extracts apparently aren’t effective against E. coli 0157:H7 and Salmonella enteritidis, however.
In addition to the antibacterial benefits of tea, the extracts, when sprayed on ready-to-eat foods, also extend shelf life.