大肠杆菌在茶叶中的存活及相关抑制效应的研究

Study on Survival of Escherichia coli in Tea and on Related Inhibiting Effect

本文对大肠杆菌在红茶、绿茶和乌龙茶中不同时间的存活率进行了研究。结果表明,不同品种的茶叶对大肠杆菌的抑制效应有显著差异。大肠杆菌在红茶中的存活时间最短,为36h,在乌龙茶中存活的时间最长,为144h。对多批茶叶生产过程中污染的大肠杆菌,24h后跟踪检测,其结果证实了红茶和绿茶对大肠杆菌显著的抑制效应。对茶叶抑制大肠杆菌作用机理进行了探讨,为当前控制茶叶中大肠杆菌的污染问题提出了新的证据和启示。

This paper is a study on the survival rate of tea moulds in black tea, green tea and Oolong tea at various time points. The results showed that inhibiting effects on Escherichia coil vary remarkably for different kinds of tea. Escherichia coil survive for 36 hours in black tea, the shortest time, and the longest in Oolong, for 144 hours. A chasing inspection on tea after 24 hours being polluted by Escherichia coli in its -processing showed that black tea and green tea have a remarkable inhibiting effect on Escherichia coil A discussion was carried out on the Escherichia coli inhibiting mechanism to tea. And new evidences and inspirations were promoted on the control of tea Escherichia-coli-pollution.