The Critical Control of Microbiological Sanitary Quality of Black Tea in the Course of Process

LI Ping; WAN Xiao-chun; XIA Tao

doi:10.13305/j.cnki.jts.2003.02.010

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Journal of Tea Science ›› 2003, Vol. 23 ›› Issue (2) : 136-140. DOI: 10.13305/j.cnki.jts.2003.02.010

The Critical Control of Microbiological Sanitary Quality of Black Tea in the Course of Process

LI Ping, WAN Xiao-chun, XIA Tao

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Abstract

The microbiological sanitary quality of black tea is one of the main problems in exportation. In order to investigate the sanitary quality of black tea, the samples were random sampled during tea processing. The total number of bacteria, coliform most probable number (MPN) and total number of molds were analyzed so as to found out the critical control segment in the process of black tea and put forward the measure in improving the sanitary quality of black tea.

Key words

Black Tea / Critical Control Segment / Food Science / Microbiological / Sanitary Detection / Tea science

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LI Ping, WAN Xiao-chun, XIA Tao. The Critical Control of Microbiological Sanitary Quality of Black Tea in the Course of Process[J]. Journal of Tea Science. 2003, 23(2): 136-140 https://doi.org/10.13305/j.cnki.jts.2003.02.010

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