Blended tea with different herbs, seeds and dehydrated vegetable substances bring a world of flavours, aromas and colours to tea. Tea is usually made with dried tea leaves, or blended with other dried herbs and pouring boiling water over the leaves and letting them stay for a few minutes and then sip. This study was done to evaluate the microbial contamination of dried organic lemongrass, mint and jasmine samples intended to prepare flavoured tea and also to see the effect of gamma irradiation in inactivating microorganisms in dried organic herbs (lemongrass, mint and jasmine) samples intended to prepare flavoured tea. Presence of higher number of generic E. coli and pathogenic E. coli O157:H7 in dried organic lemongrass, mint, and jasmine samples, and blended tea samples were observed. No Salmonella was detected in dried lemongrass sample; however, presence of Salmonella was evident in mint and jasmine samples. Application of 2.0 kGy irradiation dose was able to successfully eliminate the pathogenic E. coli O157:H7 and Salmonella in lemongrass, mint and jasmine samples. In addition, the aerobic bacterial count was also reduced to <100 CFU/g in dried lemongrass or other tea samples. This finding suggested that application of 2.0 kGy dose of irradiation could successfully eliminate the pathogens and provide safe food with lower bacterial content compared to non-irradiated herbs for human consumption.
| Published in |
Journal of Food and Nutrition Sciences (Volume 3, Issue 1-2)
This article belongs to the Special Issue Food Processing and Food Quality |
| DOI | 10.11648/j.jfns.s.2015030102.42 |
| Page(s) | 165-170 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Organic Herbs, Lemongrass, Mint, Jasmine, E. coli O157:H7, Salmonella, Irradiation
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APA Style
Sharmin Zaman, Md. Khorshed Alam, Md. Firoz Mortuza, Md. Latiful Bari. (2015). Effectiveness of Irradiation Treatment in Eliminating E. coli O157:H7 and Salmonella in Dried Organic Herb Samples Intended for Use in Blended Tea. Journal of Food and Nutrition Sciences, 3(1-2), 165-170. https://doi.org/10.11648/j.jfns.s.2015030102.42
ACS Style
Sharmin Zaman; Md. Khorshed Alam; Md. Firoz Mortuza; Md. Latiful Bari. Effectiveness of Irradiation Treatment in Eliminating E. coli O157:H7 and Salmonella in Dried Organic Herb Samples Intended for Use in Blended Tea. J. Food Nutr. Sci. 2015, 3(1-2), 165-170. doi: 10.11648/j.jfns.s.2015030102.42
AMA Style
Sharmin Zaman, Md. Khorshed Alam, Md. Firoz Mortuza, Md. Latiful Bari. Effectiveness of Irradiation Treatment in Eliminating E. coli O157:H7 and Salmonella in Dried Organic Herb Samples Intended for Use in Blended Tea. J Food Nutr Sci. 2015;3(1-2):165-170. doi: 10.11648/j.jfns.s.2015030102.42
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Download@article{10.11648/j.jfns.s.2015030102.42,
author = {Sharmin Zaman and Md. Khorshed Alam and Md. Firoz Mortuza and Md. Latiful Bari},
title = {Effectiveness of Irradiation Treatment in Eliminating E. coli O157:H7 and Salmonella in Dried Organic Herb Samples Intended for Use in Blended Tea},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {1-2},
pages = {165-170},
doi = {10.11648/j.jfns.s.2015030102.42},
url = {https://doi.org/10.11648/j.jfns.s.2015030102.42},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.s.2015030102.42},
abstract = {Blended tea with different herbs, seeds and dehydrated vegetable substances bring a world of flavours, aromas and colours to tea. Tea is usually made with dried tea leaves, or blended with other dried herbs and pouring boiling water over the leaves and letting them stay for a few minutes and then sip. This study was done to evaluate the microbial contamination of dried organic lemongrass, mint and jasmine samples intended to prepare flavoured tea and also to see the effect of gamma irradiation in inactivating microorganisms in dried organic herbs (lemongrass, mint and jasmine) samples intended to prepare flavoured tea. Presence of higher number of generic E. coli and pathogenic E. coli O157:H7 in dried organic lemongrass, mint, and jasmine samples, and blended tea samples were observed. No Salmonella was detected in dried lemongrass sample; however, presence of Salmonella was evident in mint and jasmine samples. Application of 2.0 kGy irradiation dose was able to successfully eliminate the pathogenic E. coli O157:H7 and Salmonella in lemongrass, mint and jasmine samples. In addition, the aerobic bacterial count was also reduced to <100 CFU/g in dried lemongrass or other tea samples. This finding suggested that application of 2.0 kGy dose of irradiation could successfully eliminate the pathogens and provide safe food with lower bacterial content compared to non-irradiated herbs for human consumption.},
year = {2015}
}
TY - JOUR T1 - Effectiveness of Irradiation Treatment in Eliminating E. coli O157:H7 and Salmonella in Dried Organic Herb Samples Intended for Use in Blended Tea AU - Sharmin Zaman AU - Md. Khorshed Alam AU - Md. Firoz Mortuza AU - Md. Latiful Bari Y1 - 2015/01/30 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.s.2015030102.42 DO - 10.11648/j.jfns.s.2015030102.42 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 165 EP - 170 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.s.2015030102.42 AB - Blended tea with different herbs, seeds and dehydrated vegetable substances bring a world of flavours, aromas and colours to tea. Tea is usually made with dried tea leaves, or blended with other dried herbs and pouring boiling water over the leaves and letting them stay for a few minutes and then sip. This study was done to evaluate the microbial contamination of dried organic lemongrass, mint and jasmine samples intended to prepare flavoured tea and also to see the effect of gamma irradiation in inactivating microorganisms in dried organic herbs (lemongrass, mint and jasmine) samples intended to prepare flavoured tea. Presence of higher number of generic E. coli and pathogenic E. coli O157:H7 in dried organic lemongrass, mint, and jasmine samples, and blended tea samples were observed. No Salmonella was detected in dried lemongrass sample; however, presence of Salmonella was evident in mint and jasmine samples. Application of 2.0 kGy irradiation dose was able to successfully eliminate the pathogenic E. coli O157:H7 and Salmonella in lemongrass, mint and jasmine samples. In addition, the aerobic bacterial count was also reduced to <100 CFU/g in dried lemongrass or other tea samples. This finding suggested that application of 2.0 kGy dose of irradiation could successfully eliminate the pathogens and provide safe food with lower bacterial content compared to non-irradiated herbs for human consumption. VL - 3 IS - 1-2 ER -
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