Identification of Possible Microbial Contamination Points and Sources in Commercial Tea Blending Process Factory in Kelaniya

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dc.contributor.author Liyanawickramasinghe, T.R.
dc.date.accessioned 2021-10-11T04:20:02Z
dc.date.available 2021-10-11T04:20:02Z
dc.date.issued 2017
dc.identifier.other UWU/TEA/13/0022
dc.identifier.uri http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7193/UWULD%20TEA%2013%200022-08052019100749.pdf?sequence=1&isAllowed=y
dc.description.abstract Exporting quality deteriorated tea will degrade the brand reputation of "Ceylon tea". Rejecting tea at point of export will cause a loss of international tea market. Objective was to determine the major contamination sources during black tea blending processing in tea blending factory in Kelaniya, Sri Lanka. 09 control points including 06 swab collecting points (packing materials, blending floor, employees' hands, stainless steel equipment used) and 03 tea samples (raw material feeding point, from conveyor belt, bag feeding point) have been examined for the enumeration of total aerobic mesophilic bacteria, Coliforms, Escherichia coli, Yeast and mold and Salmonella. Microbial count of raw and blended black tea was benchmarked with SLS black tea standards followed by Sri Lanka tea board. Microbial count of raw black tea and blended black tea for total aerobic bacteria and yeast and mold were 1.63 ± 0.42 x 1012 cfu/g, 2.31 ± 0.075 x 1013 cfu/g and 9.33 ± 5.50 x 1011 cfu/g, 1.19 ± 0.75 x 1012 cfu/g respectively and exceeded the acceptable level according to the Sri Lanka tea board. Employees' hands and blending floor were positive for E. coli and Salmonella tests indicating that high possibility to contaminate Black tea blending process through fecal matter. Control point examination identified, raw material as the primary contamination and personnel hands and blending floor as the secondary contamination sources. High Microbial count of blending floor may be due to shoes of visitors and supervisors walking across the floor. As consequences, there is a requirement to initiate GMP for primary tea processing to select black tea with low initial microbial counts to the plant with more emphasis on processing in proper hygiene conditions with sufficient sanitary applications to eliminate remaining particles from initial blending to minimize cross contaminations. Key Words: Black tea, Microbial contamination, SLS standards en_US
dc.language.iso en en_US
dc.publisher Uva Wellassa University of Sri Lanka en_US
dc.relation.ispartofseries ;UWU/TEA/13/0022
dc.subject Tea Technology and Value Addition Degree Programme ( TEA) en_US
dc.title Identification of Possible Microbial Contamination Points and Sources in Commercial Tea Blending Process Factory in Kelaniya en_US
dc.title.alternative Research Article – TEA 2017 en_US
dc.type Thesis en_US


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